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Traditional cheeses in the Mediterranean countries are mainly produced from raw ewe's or goat's milk and have characteristic organoleptic properties. Studies on the microflora of these cheeses have clearly indicated that enterococci play an important role in cheese ripening and contribute to taste and flavour. The enterococci involved are either derived from environmental contamination or from natural starter cultures. Enterococci can grow in the rather peculiar environment (high salt content and low pH) of these cheeses, while other lactic acid bacteria can hardly develop under such conditions.
On the other hand, enterococci can be found in all kinds of human infections as well (e.g. bloodstream, cardiac valves, surgical wounds etc.). This raises the question whether enterococci can be used in a safe way for food fermentations. Up to now, there doesn't seem to exist a clear difference between clinical isolates and food isolates regarding their biochemical or physiological features. Therefore a thorough understanding of pathogenic capacities of enterococci is needed to exclude the (potential) pathogenic strains from the (potential) functional strains.
The overall objective of this project is to investigate the taxonomic relationships between food, veterinary and clinical related enterococci, and to study the functional properties of selected strains in order to guarantee the safety of dairy products fermented by enterococci. The study of these topics should allow the making of an inventory and a characterization of a part of the enterococcal flora found in the production of the Mediterranean traditional cheeses. Based on these strains, a selection of starter cultures can be made in order to improve the technological performance and the safety of enterococci in cheese-making. Three major scientific objectives have been set.
Description of Enterococci
A collection of enterococcal strains of food, veterinary and clinical origin will be established from the taxonomic point of view. Additionally, detailed information will be provided about the biochemical and technological characteristics of the enterococcal strains, especially the food related, yielding a collection of technologically suitable strains to be used in combination with other lactic acid bacteria for the production of cheese.
Enterococci in health promotion and safety
Safety aspects of enterococci, such as virulence, toxin production and antibiotic resistance will be studied in detail. From several selected strains the ecophysiology regarding cheese and the gastrointestinal tract as ecological niches will be studied. Moreover, health promoting capacities of these enterococci will be investigated as well.
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