engleski

Antimicrobial properties of food enterococci

The importance of enterococci in food biotechnology and food safety has been evaluated for decades. Their selection for use in food must be based on a rigorous safety assessment that considers the absence of virulence factors, antimicrobial resistance, or biogenic amine production. As part of the group of lactic acid bacteria (LAB), enterococci contribute to the technological developments of fermented foods and health benefits due to their strong probiotic capacity. The antimicrobial activity of bacteriocin-producing enterococci against foodborne pathogens and food spoilage bacteria has been tested in many food matrices and under many conditions. The use of enterocins as part of the concept of hurdle technology can lead to food production with improved shelf life and microbiological stability. For example, the antimicrobial properties are presented for the novel enterocin-producing strain Enterococcus faecalis EF-101 isolated from raw milk and tested in vitro against foodborne pathogens and food products.

lactic acid bacteria ; enterococci ; bacteriocins ; probiotics ; antimicrobial activity ; foodborne pathogens ; health benefits ; food safety and quality

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