Incidence of Enterococcus termitis in Cheese Whey

Hamad, Mohamed Nour-Eldin Farid; Selim, A.; Yassin, Mona

doi:10.21608/jfds.2019.56028

Cited by 2 publications

References 9 publications

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Influence of different storage conditions on the occurrence of Enterococci in smear ripened cheeses

Cwiková

Franke

2020

Potr. S. J. F. Sci.

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The number of enterococci was monitored in smear-ripened cheeses stored under different temperature regimes. Sampling and subsequent analyses were performed on the day of manufacture (A/0 = B/0 = C/0), at the end of BBD (A/35, B/35, C/35), two weeks after BBD (A/49, B/49), and eight weeks after BBD (C/91). No statistical difference (p >0.05) was found in the numbers of enterococci in cheeses stored under different temperature regimes until the Best-Before date or at the end of monitoring after 49 and 91 days respectively. At the beginning of storage (A/0, B/0, C/0), the numbers of enterococci in cheeses were 2.3 log CFU.g-1. The highest number of enterococci was recorded after 49 days of storage at 6 °C at 5.4 log CFU.g-1. During storage, there was an increase (p <0.05) in the numbers of enterococci in all types of temperature regimes. Enterococci content was influenced (p <0.05) by both the storage period and storage method (temperature regime).

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Influence of different storage conditions on the occurrence of Enterococci in smear ripened cheeses

Cwiková

Franke

2020

Potr. S. J. F. Sci.

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Exploring Enterococcus Species for their Next-Generation Probiotics Potential

Hussain,

Abid Ali

2024

Probiotics, Prebiotics, and Postbiotics in Human Health and Sustainable Food Systems [Working Title]

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The genus Enterococcus is the third largest genus in the group lactic acid bacteria and has ubiquitous distributions with plenty of biomedical as well as other industrial applications. Tolerance to harsh conditions, genome plasticity, antimicrobial potential, enterocins production, and greater survivability are the key properties of enterococcal species that make them a suitable probiotic agent. Likewise, the presence of dozens of virulence traits, antibiotic resistance, and opportunistic pathogenic nature raises a serious concern regarding their safety. Still, it is a debate whether enterococcal species are used as probiotics or not, but their current industrial applications and preliminary positive attributes indicate their next-generation probiotic potential. Recent advancements in molecular techniques and genomic elucidation studies have increased the number of enterococcal species to more than 80, dominated by Enterococcus faecium and Enterococcus faecalis. A greater number of enterococcal species are identified in the twenty-first century, and thus, their next-generation probiotic potential is not defined yet. Many of the recently identified species are targeted for different applications and they showed promising results indicating the need to investigate their NGP potential. Hence, this chapter aims to provide the recent and updated literature about the common enterococcal species, their distinguishing characteristics, and the available data that revealed or directed their next-generation probiotic potential.

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Incidence of Enterococcus termitis in Cheese Whey

Cited by 2 publications

References 9 publications

Influence of different storage conditions on the occurrence of Enterococci in smear ripened cheeses

Influence of different storage conditions on the occurrence of Enterococci in smear ripened cheeses

Exploring Enterococcus Species for their Next-Generation Probiotics Potential

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