Enterococcus populations in Pecorino Abruzzese cheese: biodiversity and safety aspects.

摘要: The presence of enterococci in Pecorino Abruzzese cheese during ripening was evaluated. Counts were high, especially fully ripened summer batches. Seventy strains isolated and identified based on phenotypical genotypical features as Enterococcus faecium (48.5%), faecalis (40%), durans (11.5%), with the first species predominant spring batches second High biodiversity revealed by random amplification polymorphic DNA a PCR assay, suggesting autochthonous strains. E. isolates most resistant to tested antibiotics, erythromycin, chloramphenicol, penicillin, but all susceptible vancomycin, confirmed absence vanA vanB genes. some virulence determinants investigated, revealing diffusion aggregation substance (asal) gelatinase (gelE) genes 37.5% However, none produced vitro, silent absent durans. Among strains, only Lab 41/1 possessed gelE asal, whose previously has been reported faecalis. Decarboxylating activity for phenylalanine (27% strains) tyrosine (96%) not histidine. decarboxylase-encoding gene observed A comparison these results those previous studies clinical food indicates that from have low pathogenic potential.