Characterisation of enterococci strains isolated from an artisanal Portuguese cheese

J. Silva; A. S. Carvalho; G. Duarte; Z. Lopes; P. Domingues; Paula Teixeira; P. A. Gibbs

Characterisation of enterococci strains isolated from an artisanal Portuguese cheese

J. Silva^*, A. S. Carvalho, G. Duarte, Z. Lopes, P. Domingues, Paula Teixeira, P. A. Gibbs

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

5 Citations (Scopus)

Abstract

The main objective of this study was to characterise 8 enterococci strains, isolated from artisanal cheeses of good quality produced in the North of Portugal, including their potential pathogenicity, to determine technologically important characteristics and survival during drying, in order to evaluate the possibility of their use as adjunct starters in cheese production. Phenotypic and genotypic characteristics were used for strains identification. Based on acid production from sugar fermentation and β-galactosidase activity, two strains were identified as Enterococcus durans and 6 strains as E. faecalis. The enterococci strains were further analysed by RAPD-PCR, proteins profile and fatty acids profile. RAPD-PCR was demonstrated to be the most discriminatory typing method. Strain-to-strain variation was observed for the ability to survive during storage in dried state.

Original language	English
Pages (from-to)	389-392
Number of pages	4
Journal	Milchwissenschaft
Volume	58
Issue number	7-8
Publication status	Published - 2003

Keywords

56 Portuguese cheese (enterococci)

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abstract = "The main objective of this study was to characterise 8 enterococci strains, isolated from artisanal cheeses of good quality produced in the North of Portugal, including their potential pathogenicity, to determine technologically important characteristics and survival during drying, in order to evaluate the possibility of their use as adjunct starters in cheese production. Phenotypic and genotypic characteristics were used for strains identification. Based on acid production from sugar fermentation and β-galactosidase activity, two strains were identified as Enterococcus durans and 6 strains as E. faecalis. The enterococci strains were further analysed by RAPD-PCR, proteins profile and fatty acids profile. RAPD-PCR was demonstrated to be the most discriminatory typing method. Strain-to-strain variation was observed for the ability to survive during storage in dried state.",

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T1 - Characterisation of enterococci strains isolated from an artisanal Portuguese cheese

AU - Silva, J.

AU - Carvalho, A. S.

AU - Duarte, G.

AU - Lopes, Z.

AU - Domingues, P.

AU - Teixeira, Paula

AU - Gibbs, P. A.

PY - 2003

Y1 - 2003

N2 - The main objective of this study was to characterise 8 enterococci strains, isolated from artisanal cheeses of good quality produced in the North of Portugal, including their potential pathogenicity, to determine technologically important characteristics and survival during drying, in order to evaluate the possibility of their use as adjunct starters in cheese production. Phenotypic and genotypic characteristics were used for strains identification. Based on acid production from sugar fermentation and β-galactosidase activity, two strains were identified as Enterococcus durans and 6 strains as E. faecalis. The enterococci strains were further analysed by RAPD-PCR, proteins profile and fatty acids profile. RAPD-PCR was demonstrated to be the most discriminatory typing method. Strain-to-strain variation was observed for the ability to survive during storage in dried state.

AB - The main objective of this study was to characterise 8 enterococci strains, isolated from artisanal cheeses of good quality produced in the North of Portugal, including their potential pathogenicity, to determine technologically important characteristics and survival during drying, in order to evaluate the possibility of their use as adjunct starters in cheese production. Phenotypic and genotypic characteristics were used for strains identification. Based on acid production from sugar fermentation and β-galactosidase activity, two strains were identified as Enterococcus durans and 6 strains as E. faecalis. The enterococci strains were further analysed by RAPD-PCR, proteins profile and fatty acids profile. RAPD-PCR was demonstrated to be the most discriminatory typing method. Strain-to-strain variation was observed for the ability to survive during storage in dried state.

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AN - SCOPUS:0042205495

SN - 0026-3788

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EP - 392

JO - Milchwissenschaft

JF - Milchwissenschaft

IS - 7-8

ER -

Characterisation of enterococci strains isolated from an artisanal Portuguese cheese

Abstract

Keywords

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