Enterococci from Raw-Milk Cheeses: Current Knowledge on Safety, Technological, and Probiotic Concerns

The present study is focused on the safety, technological characteristics, and probiotic evaluation of <i>Enterococcus</i> species from different artisanal raw milk dairy products, mainly cheeses with ripening. Apart from proteolytic and lipolytic activities, most enterococci show the ab...

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Autores principales:	Amarela Terzić-Vidojević, Katarina Veljović, Nikola Popović, Maja Tolinački, Nataša Golić
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	<i>Enterococcus</i> spp. raw-milk cheeses safety technological characteristics probiotic properties Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/81870635bfb54a20be841b623dfe4ba3
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id	oai:doaj.org-article:81870635bfb54a20be841b623dfe4ba3
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spelling	oai:doaj.org-article:81870635bfb54a20be841b623dfe4ba32021-11-25T17:35:15ZEnterococci from Raw-Milk Cheeses: Current Knowledge on Safety, Technological, and Probiotic Concerns10.3390/foods101127532304-8158https://doaj.org/article/81870635bfb54a20be841b623dfe4ba32021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2753https://doaj.org/toc/2304-8158The present study is focused on the safety, technological characteristics, and probiotic evaluation of <i>Enterococcus</i> species from different artisanal raw milk dairy products, mainly cheeses with ripening. Apart from proteolytic and lipolytic activities, most enterococci show the ability to metabolize citrate and convert it to various aromatic compounds. Long-ripened cheeses therefore have a specific flavor that makes them different from cheeses produced from thermally treated milk with commercial starter cultures. In addition, enterococci are producers of bacteriocins effective against spoilage and pathogenic bacteria, so they can be used as food preservatives. However, the use of enterococci in the dairy industry should be approached with caution. Although originating from food, enterococci strains may carry various virulence factors and antibiotic-resistance genes and can have many adverse effects on human health. Still, despite their controversial status, the use of enterococci in the food industry is not strictly regulated since the existence of these so-called desirable and undesirable traits in enterococci is a strain-dependent characteristic. To be specific, the results of many studies showed that there are some enterococci strains that are safe for use as starter cultures or as probiotics since they do not carry virulence factors and antibiotic-resistance genes. These strains even exhibit strong health-promoting effects such as stimulation of the immune response, anti-inflammatory activity, hypocholesterolemic action, and usefulness in prevention/treatment of some diseases.Amarela Terzić-VidojevićKatarina VeljovićNikola PopovićMaja TolinačkiNataša GolićMDPI AGarticle<i>Enterococcus</i> spp.raw-milk cheesessafetytechnological characteristicsprobiotic propertiesChemical technologyTP1-1185ENFoods, Vol 10, Iss 2753, p 2753 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	<i>Enterococcus</i> spp. raw-milk cheeses safety technological characteristics probiotic properties Chemical technology TP1-1185
spellingShingle	<i>Enterococcus</i> spp. raw-milk cheeses safety technological characteristics probiotic properties Chemical technology TP1-1185 Amarela Terzić-Vidojević Katarina Veljović Nikola Popović Maja Tolinački Nataša Golić Enterococci from Raw-Milk Cheeses: Current Knowledge on Safety, Technological, and Probiotic Concerns
description	The present study is focused on the safety, technological characteristics, and probiotic evaluation of <i>Enterococcus</i> species from different artisanal raw milk dairy products, mainly cheeses with ripening. Apart from proteolytic and lipolytic activities, most enterococci show the ability to metabolize citrate and convert it to various aromatic compounds. Long-ripened cheeses therefore have a specific flavor that makes them different from cheeses produced from thermally treated milk with commercial starter cultures. In addition, enterococci are producers of bacteriocins effective against spoilage and pathogenic bacteria, so they can be used as food preservatives. However, the use of enterococci in the dairy industry should be approached with caution. Although originating from food, enterococci strains may carry various virulence factors and antibiotic-resistance genes and can have many adverse effects on human health. Still, despite their controversial status, the use of enterococci in the food industry is not strictly regulated since the existence of these so-called desirable and undesirable traits in enterococci is a strain-dependent characteristic. To be specific, the results of many studies showed that there are some enterococci strains that are safe for use as starter cultures or as probiotics since they do not carry virulence factors and antibiotic-resistance genes. These strains even exhibit strong health-promoting effects such as stimulation of the immune response, anti-inflammatory activity, hypocholesterolemic action, and usefulness in prevention/treatment of some diseases.
format	article
author	Amarela Terzić-Vidojević Katarina Veljović Nikola Popović Maja Tolinački Nataša Golić
author_facet	Amarela Terzić-Vidojević Katarina Veljović Nikola Popović Maja Tolinački Nataša Golić
author_sort	Amarela Terzić-Vidojević
title	Enterococci from Raw-Milk Cheeses: Current Knowledge on Safety, Technological, and Probiotic Concerns
title_short	Enterococci from Raw-Milk Cheeses: Current Knowledge on Safety, Technological, and Probiotic Concerns
title_full	Enterococci from Raw-Milk Cheeses: Current Knowledge on Safety, Technological, and Probiotic Concerns
title_fullStr	Enterococci from Raw-Milk Cheeses: Current Knowledge on Safety, Technological, and Probiotic Concerns
title_full_unstemmed	Enterococci from Raw-Milk Cheeses: Current Knowledge on Safety, Technological, and Probiotic Concerns
title_sort	enterococci from raw-milk cheeses: current knowledge on safety, technological, and probiotic concerns
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/81870635bfb54a20be841b623dfe4ba3
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Enterococci from Raw-Milk Cheeses: Current Knowledge on Safety, Technological, and Probiotic Concerns

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