IntroductionThe enterococci, a group of lactic acid bacteria, are important in environmental, food, and clinical microbiology. These bacteria are also associated with different traditional European cheeses, especially artisanal cheeses produced in Mediterranean countries, made with raw or pasteurised milk (1,2). Enterococcus faecalis, Enterococcus faecium, and Enterococcus durans are the most prevalent species in milk and cheese products (3). Several studies have suggested that dairy strains of enterococci play a fundamental role in the ripening of traditional cheeses, probably by their proteolysis, lipolysis, and citrate breakdown, hence contributing to their typical taste and flavour (3,4). Additionally, many enterococci strains display the ability to produce bacteriocin, specifically called enterocin, which exhibits an inhibitory effect against various foodborne pathogens or food spoilage bacteria, thus offering a tool for improving food safety (5). The frequently encountered enterocins produced by enterococci strains are enterocins A, B, P, AS-48, L50A, L50B, 1071A, 1071B, and Q (6). Some enterococci strains are opportunistic human pathogens, which are among the prevalent bacteria involved in nosocomial infections such as bacteraemia, endocarditis, and urinary tract infections (4). Antibiotic