Survival of Enterococcus strains grown in different media during heating and drying stresses

Two Enterococcus strains (C and LL) were isolated from a traditional Portuguese cheese. They were non-proteolytic non-β-haemolytic and non-lipolytic, sensitive to vancomycin, and were not antagonistic to L. monocytogenes. The influence of the growth media (M17, MRS, Lee's broths) on the survival of the two Enterococcus strains, during heating, spray drying and storage in the dried state, was evaluated. Survival and viability during storage in dried state, were independent of growth media for Enterococcus LL, but were media-dependent for Enterococcus C. Cell membrane 16:1 fatty acid content was higher after growth in M17 medium than in MRS and Lee's media, for both strains.