Repository logo
 
No Thumbnail Available
Publication

Characterisation of enterococci strains isolated from an artisanal Portuguese cheese

Use this identifier to reference this record.
Name:Description:Size:Format: 
art_int_arb_ESB_52_Silva J _23.pdf226.88 KBAdobe PDF Download

Advisor(s)

Abstract(s)

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 forthe ability to survive during storage in dried state.

Description

Keywords

Pedagogical Context

Citation

SILVA, J... [et al.] - Characterisation of enterococci strains isolated from an artisanal Portuguese cheese. Milchwissenschaft. ISSN 0026-3788. Vol. 58, n.º 7-8 (2003), p. 389-392

Research Projects

Organizational Units

Journal Issue

Publisher

Ava Agrar-verlag Allgau GMBH

CC License