Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles
Maria de Lurdes Enes Dapkevicius, Bruna F. Sgardioli, Sandra P. A. Câmara, Patrícia Poeta, F. Xavier Malcata
Foods
Abstract
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 environment and may reach high numbers in artisanal cheeses. Their metabolites impact cheese flavor, texture, and rheological properties, thus contributing to the development of its typical sensorial properties. Due to their antimicrobial activity, enterococci modulate the cheese microbiota, stimulate autolysis of other lactic acid bacteria (LAB), control pathogens and deterioration microorganisms, and may offer beneficial effects to the health of their hosts. They could in principle be employed as adjunct/protective/probiotic cultures; however, due to their propensity to acquire genetic determinants of virulence and antibi