Isolation and Identification of Enterococcus Faecium from Locally (Mukra) and Study some of their Morphological and Biochemical Properties

Abstract

The study aimed to isolate Enterococcus faecium from pickled turnip and red beet, locally known Mukra and study some of phenotypic characteristics and its ability to antagonism against some pathogenic bacteria. The isolate was selected depending on the shape of the colony growing in MRS-Agar, as it formed smooth, convex, and translucent domed white or creamy colonies. The microscopic characteristics of the bacteria were tested, as they were double spherical or with short chains, non-motile and non-spore-forming. Biochemical tests showed that the isolate is negative for catalase, amylase and gelatinase, does not consume citrate, does not form ammonia from arginine, does not reduce nitrates, and does not produce indole from tryptophan. While the sugars fermentation tests showed the ability of the isolate to ferment Raffinose, Glucose, Sucrose, Xylose, Arabinose, Lactose, Melebose, Trehalose, Rhamnose, Lactose, Cellobiose, Maltose, and the ability to produce gas from the fermentation of Xylose, Raffinose, Glucose. The PCR results showed that the isolate belongs to Enterococcus faecium-K189-3. The isolate showed the ability to inhibit some types of pathogenic bacteria.