Characterisation of enterococci strains isolated from an artisanal Portuguese cheese

Jazyk:	angličtina
Rok vydání:	2003
Předmět:	56 Portuguese cheese (enterococci)
Zdroj:	Milchwissenschaft. 58(7-8):389-392
ISSN:	2567-9538 0026-3788
Popis:	The main objective of this study was to characterise 8 enterococci strains, isolated from artisanal cheeses of good quality produced in the North of Portugal, including their potential pathogenicity, to determine technologically important characteristics and survival during drying, in order to evaluate the possibility of their use as adjunct starters in cheese production. Phenotypic and genotypic characteristics were used for strains identification. Based on acid production from sugar fermentation and β-galactosidase activity, two strains were identified as Enterococcus durans and 6 strains as E. faecalis. The enterococci strains were further analysed by RAPD-PCR, proteins profile and fatty acids profile. RAPD-PCR was demonstrated to be the most discriminatory typing method. Strain-to-strain variation was observed for the ability to survive during storage in dried state.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=dris___02017::e63a82c09c993197284eb49a00b9fa1c https://ciencia.ucp.pt/en/publications/1a20d9a5-0c38-4c64-b050-29890ee81bd7 Zobrazit plný text záznamu