Beyond Harmful: Exploring Biofilm Formation by Enterococci Isolated from Portuguese Traditional Cheeses DOI Creative Commons
Susana Serrano,

Maria Vitória Ferreira,

Cinthia Alves‐Barroco

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(19), P. 3067 - 3067

Published: Sept. 26, 2024

This study investigated the biofilm-forming capabilities of Enterococcus isolates from Portuguese traditional cheeses with protected designation origin (PDO) status, specifically Azeitão and Nisa. Given absence added starter cultures in cheesemaking process, characteristics these are intrinsically linked to autochthonous microbiota present raw materials production environment. Our findings demonstrate that all possess biofilm abilities, which crucial for their colonization persistence within cheese factories, thereby maintaining factory-specific microbial heritage. Through an integrated analysis utilizing principal component (PCA), a direct correlation between formation cell viability was established. Notably, results underscore adaptive capacity enterococci survive environmental fluctuations role unique cheeses. Overall, this research enhances our understanding dynamics highlights importance preserving quality

Language: Английский

Beyond Harmful: Exploring Biofilm Formation by Enterococci Isolated from Portuguese Traditional Cheeses DOI Creative Commons
Susana Serrano,

Maria Vitória Ferreira,

Cinthia Alves‐Barroco

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(19), P. 3067 - 3067

Published: Sept. 26, 2024

This study investigated the biofilm-forming capabilities of Enterococcus isolates from Portuguese traditional cheeses with protected designation origin (PDO) status, specifically Azeitão and Nisa. Given absence added starter cultures in cheesemaking process, characteristics these are intrinsically linked to autochthonous microbiota present raw materials production environment. Our findings demonstrate that all possess biofilm abilities, which crucial for their colonization persistence within cheese factories, thereby maintaining factory-specific microbial heritage. Through an integrated analysis utilizing principal component (PCA), a direct correlation between formation cell viability was established. Notably, results underscore adaptive capacity enterococci survive environmental fluctuations role unique cheeses. Overall, this research enhances our understanding dynamics highlights importance preserving quality

Language: Английский

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