Enterococcus populations in artisanal Manchego cheese: Biodiversity, technological and safety aspects

Detection and identification of tyrDC + enterococcal strains from pasteurized commercial cheeses

“…Remarkably, Enterococcus isolates show a low genotypic variability, this observation is in accordance with previous reports from artisanal cheeses produced with raw milk (12,13). Moreover, these low genotype variability of the isolates from cheeses of different factories probably suggests that they constitute a well-adapted microbiota not only to the elaboration conditions of cheese, but also to the ecological conditions of this specific production area.…”

Evaluation of antimicrobial resistance and virulence of enterococci from equipment surfaces, raw materials, and traditional cheeses

“…In this study, a collection of 40 strains of dairy origin was characterized phenotypically and genotypically in order to explore their safety aspects. Contrarily to previous studies (Martín-Platero et al, 2009;Nieto-Arribas et al, 2011;Morandi et al, 2015) carried out on the characterization of the antibiotic resistance and virulence determinants of cheese Enterococcus, our collection was composed of strains isolated along the entire production chain of three traditional raw milk cheeses. In this manner, we investigated not only the enterococci from final (fresh and ripened) cheeses but also those from raw materials (bulk milks and animal rennets) and from the contaminating sources (wooden surfaces of the vats used from milk transformation).…”

“…Enterococci, especially E. faecium and E. faecalis, are commonly present in milk products from different countries (Nieto-Arribas et al, 2011;Suzzi et al, 2000). They are also often detected on the wooden equipment used for traditional cheese making and in the animal rennet necessary for milk curdling during the production of these kind of cheeses (Cruciata et al, 2014), but the scientific knowledge lacks of information on the antibiotic resistance and virulence of Enterococcus colonizing the wooden vat biofilms and transferred to cheese by the animal rennets.…”

Production of bacteriocins by Enterococcus spp. isolated from traditional, Iranian, raw milk cheeses, and detection of their encoding genes

“…Large numbers have been repeatedly reported in curd and ripened cheeses made from raw milk (10 4 -10 6 and 10 5 -10 7 cfu.g ¡1 , respectively) [4,15,30]. Further, enterococcal species have recently been shown to be the dominant cultivable populations of the traditional Iranian cheeses Lighvan and Koozeh [9].…”