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Enterococci isolated from dairy products: a review of its risks and technological use
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Mohammad Javad Shakouri   , Alireza Shahab Lavasani * , Atiyeh Habibi |
| Associate Professor, Department of Food Science and Technology, College of Agriculture, Varamin –Pishva Branch, Islamic Azad University, Varamin, Iran. |
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Abstract: |
Enterococci are the most frequent bacterial strains in dairy products and other food products. Although they have a number of technological features such as bacteriocin production, probiotic properties and usefulness in dairy technology, there is no general agreement regarding the pathogenic risks and health threats posed by them as food pathogens. The pathogenic potential of lactic acid bacteria including enterococci in human clinical infections and their association with endocarditis has recently become a challenging issue. This study describes the available information related to microbial ecology, biochemical characteristics, production of bacteriocins against Listeria monocytogenes and pathogenic potential of enterococci isolated from different dairy products.
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| Keywords: Dairy products, Dairy technology, Enterococci, Pathogenic potential, Probiotics, Starter culture |
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Type of Study: Research |
Subject:
General
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