Biopreservation potential of<i>Enterococcus faecalis</i>isolated from Italian traditional raw milk cheeses

Silvetti, Tiziana; Morandi, Stefano; Brasca, Milena

doi:10.1080/19476337.2013.825327

Cited by 10 publications

(6 citation statements)

References 41 publications

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“…The enterococci, as with many other Enterobacteriaceae, are widespread in the farm environment. The incidence of enterococci is related to the ageing of artisan cheeses, the fermentation process and subsequently the aroma of cheeses (Templer and Baumgartner ; Fuka et al , ; Silvetti et al ). Some isolates are characteristic of the production of biogenic amines that cause bitterness and unpleasant sensory properties (Linares et al ).…”

Section: Discussionmentioning

confidence: 99%

Microbial diversity of Livanjski cheese with the emphasis on lactic acid bacteria based on culture‐dependent and sequencing method

Dráb¹,

Kavková²,

Markéta³

et al. 2019

Int J of Dairy Tech

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The microbial diversity of artisanal Livanjski cheese from traditional farms and dairies was analysed. The polyphasic approach included the isolation of microorganisms by using culture-dependent methods and the identification of viable isolates by sequencing methods. In total, 159 isolates were identified, including five strains of yeast and 15 strains of fungi. Twenty-two species of homofermentative and heterofermentative lactic acid bacteria were classified. The Shannon-Wiener index of diversity ranged from 0.462 to 2.51 within the cheese samples from the farms and dairies. The hygiene conditions during cheese production and the age of the cheese significantly influenced the counts and diversity of microorganisms.

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Section: Discussionmentioning

confidence: 99%

Microbial diversity of Livanjski cheese with the emphasis on lactic acid bacteria based on culture‐dependent and sequencing method

Dráb¹,

Kavková²,

Markéta³

et al. 2019

Int J of Dairy Tech

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“…Furthermore, Enterococcus spp. may be producers of bacteriocins, which are responsible for inhibiting the growth of pathogens such as Listeria monocytogenes and Staphylococcus aureus (Silvetti et al, 2014).…”

Section: Molecular Identification Of Lab In Water Endogenous Startermentioning

confidence: 99%

Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons

Castro

Oliveira

Sant’Anna

et al. 2016

Journal of Dairy Science

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Minas artisanal cheese, produced in the Campo das Vertentes region of Brazil, is made from raw milk and endogenous starter cultures. Although this cheese is of great historical and socioeconomic importance, little information is available about its microbiological and physical-chemical qualities, or about its beneficial microbiota. This work was aimed at evaluating the qualities of the cheese and the components used for its production, comparing samples collected during the dry and rainy seasons. We also conducted molecular identification and isolated 50 samples of lactic acid bacteria from cheese (n=21), water (n=3), raw milk (n=9), and endogenous starter culture (n=17). The microbiological quality of the cheese, water, raw milk, and endogenous starter culture was lower during the rainy period, given the higher counts of coagulase-positive Staphylococcus and total and thermotolerant coliforms. Enterococcus faecalis was the lactic acid bacteria isolated most frequently (42.86%) in cheese samples, followed by Lactococcus lactis (28.57%) and Lactobacillus plantarum (14.29%). Lactobacillus brevis (5.88%), Enterococcus pseudoavium (5.88%), Enterococcus durans (5.88%), and Aerococcus viridans (5.88%) were isolated from endogenous starter cultures and are described for the first time in the literature. The lactic acid bacteria identified in the analyzed cheeses may inhibit undesirable microbiota and contribute to the safety and flavor of the cheese, but this needs to be evaluated in future research.

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“…These microorganisms are generally isolated from raw milk cheeses, and have been discussed as possible adjunct cultures because of their proteolytic and lipolytic activities (Renye et al, 2011). Moreover, Silvetti, Morandi, and Brasca (2013) reported the bio-preservation potential of E. faecalis isolated from Italian traditional cheeses and its antagonistic effects against well-recognized pathogens. However, for many authors, the presence of Enterococci is an evidence of possible fecal contamination, and therefore, a risk to consumers, especially because of the emergence of antibiotic-resistant strains (Hammet, Hassan, & Shimamoto, 2015).…”

Section: Identification Of Labmentioning

confidence: 99%

Isolation and identification of lactic acid bacteria from Brazilian Minas artisanal cheese

Luiz

Castro

Sandes

et al. 2016

CyTA - Journal of Food

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The microbiota of lactic acid bacteria (LAB) from Minas artisanal cheese was evaluated. Samples of Minas artisanal cheese were collected at the farms in the region of Araxá, Brazil, over two seasons. Molecular approaches were used to assess the biodiversity of the isolates. The median value of the counts of LAB ranged from 6.4 to 9.5 log units in cheeses throughout the ripening period, in both seasons. The genera of Lactobacillus, Enterococcus, Pediococcus, and Lactococcus were found. L. plantarum and L. rhamnosus were the prevailing species during both seasons, suggesting they may play a role in the development of the cheese attributes. Enterococcus rivorum was identified in one sample and it was probably the first description in cheeses. This is an important report describing the varieties of LAB in this cheese and the identification of its lactic communities could be a source of strains with specific properties.Aislamiento e identificación de las baterias ácido-lácticas del queso brasileño Minas artesanal RESUMEN Se evaluó la microbiota de la bacteria ácido-láctica (BAL) del queso Minas artesanal. Se recogieron muestras del queso Minas artesanal en granjas de la región de Araxá, Brasil, durante dos estaciones. Se utilizaron enfoques moleculares para examinar la biodiversidad de los aislados. El valor medio de los recuentos de BAL fue de entre 6,4 y 9,5 unidades log en los quesos durante el periodo de maduración, en las dos estaciones. Se encontraron los géneros Lactobacillus, Enterococcus, Pediococcus, y Lactococcus. L. plantarum y L. rhamnosus fueron las especies predominantes durante las dos estaciones, sugiriendo que podrían jugar un papel importante en el desarrollo de los atributos del queso. Se identificó Enterococcus rivorum en una muestra y probablemente fue la primera descripción en los quesos. Este es un importante estudio que describe las variedades de BAL en este tipo de queso y la identificación de sus comunidades lácticas podría ser una fuente de cepas con propiedades específicas. ARTICLE HISTORY

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Biopreservation potential ofEnterococcus faecalisisolated from Italian traditional raw milk cheeses

Cited by 10 publications

References 41 publications

Microbial diversity of Livanjski cheese with the emphasis on lactic acid bacteria based on culture‐dependent and sequencing method

Microbial diversity of Livanjski cheese with the emphasis on lactic acid bacteria based on culture‐dependent and sequencing method

Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons

Isolation and identification of lactic acid bacteria from Brazilian Minas artisanal cheese

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