Enterocooci are lactic acid bacteria(LAB), isolated from human and animal digestive tract in addition environmentalsources. Enterococci are often isolated from fermented foods because of resistantto different temperature and pH and also ability of growing at extreme salt concentration.Enterococci have been used in traditional fermented food products to improvetheir typical taste and aroma due to various technological properties for manyyears. They also contribute to increase of product’s shelf life. Althoughenterococci have various useful properties, they pose serious risk factors forhuman health due to incresing antibiotic resistance, to pose virulence factorsthat cause various diseases, production properties of biofilm and biogenicamines. In this review mechanism of antibiotic resistance, various virulencefactors, biofilm and biogenic amine production properties of enterococci wereattempted to be examined.