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Technologically important characteristics ofEnterococcusisolates from milk and dairy products

Authors
Journal
International Journal of Food Microbiology
0168-1605
Publisher
Elsevier
Publication Date
Volume
10
Identifiers
DOI: 10.1016/0168-1605(90)90082-g
Keywords
  • Enterococcus
  • Proteolytic
  • Lipolytic
  • Psychrotrophic
  • Dairy Products

Abstract

Abstract Enterococcus faecium (54 strains), E. faecalis (40 strains), and E. durans (14) were isolated from various dairy products (raw milk, cream, butter and fermented milk products) during a previous study (Wessels et al., 1988). In this article various characteristics of these isolates, which may have a bearing on their significance in dairy products, have been studied. A large percentage of the identified strains of all three species were able to grow at 7°C. Seventy-six percent of the E. faecium strains, 62% E. faecalis and 50% E. durans strains also showed proteolytic activity at psychrotrophic temperatures. The fact that proteolytic activity could be detected within 2 days at 7°C is significant, since bulk cooled milk is normally held for 3 to 4 days at temperatures between 4 and 7°C at farms or factories prior to processing. This examination confirmed that enterococci are proteolytic rather than lipolytic.

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