Enterococcus spp. are Gram-positive, facultative, anaerobic cocci, which are found in the
intestinal flora and, less frequently, in the vagina or mouth. Enterococcus faecalis and …

As a genus that has evolved for resistance against adverse environmental factors and that
readily exchanges genetic elements, enterococci are well adapted to the cheese …

The aim of this review was to summarize the data regarding diversity of non-starter lactic
acid bacteria (NSLAB) isolated from various artisanal dairy products manufactured in …

Bacterial biofilm is one of the major hazards facing the food industry. Biofilm-forming ability
is one of the most important virulence properties of enterococci. The genus Enterococcus …

In the present study, 110 enterococci were isolated from two Sicilian cheese types,
Ragusano PDO and Pecorino Siciliano. Isolates, firstly identified by MALDI-TOF/MS and a …

A metagenome-based approach was used to assess the taxonomic affiliation and functional
potential for bacteriocin production of the bacterial community in cow's milk artisanal …

Autochthonous single (Ent+) or multiple (m-Ent+) enterocin-producing strains of dairy
enterococci show promise for use as bioprotective adjunct cultures in traditional cheese …

It is well known that cheese yield and quality are affected by animal genetics, milk quality
(chemical, physical, and microbiological), production technology, and the type of rennet and …

Traditionally fermented food generally has unique sensorial aspects due to its high microbial
diversity, being broadly consumed worldwide. Despite this, some Vancomycin-Resistant …

The aims of this study were to characterize antibiotic resistance, determination of genotypic
and phenotypic virulence characters; and to evaluate the safety of 12 Enterococcus faecalis …