Biochemical properties of enterococci relevant to their technological performance

dc.contributor.author	Sarantinopoulos, P	en
dc.contributor.author	Andrighetto, C	en
dc.contributor.author	Georgalaki, MD	en
dc.contributor.author	Rea, MC	en
dc.contributor.author	Lombardi, A	en
dc.contributor.author	Cogan, TM	en
dc.contributor.author	Kalantzopoulos, G	en
dc.contributor.author	Tsakalidou, E	en
dc.date.accessioned	2014-06-06T06:44:35Z
dc.date.available	2014-06-06T06:44:35Z
dc.date.issued	2001	en
dc.identifier.issn	09586946	en
dc.identifier.uri	http://dx.doi.org/10.1016/S0958-6946(01)00087-5	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/1963
dc.subject	Acidification	en
dc.subject	Biogenic amines	en
dc.subject	Citrate	en
dc.subject	Enterococci	en
dc.subject	Lipolysis	en
dc.subject	Proteolysis	en
dc.subject	Pyruvate	en
dc.subject	Volatile compounds	en
dc.subject.other	bacterial enzyme	en
dc.subject.other	bacterial metabolism	en
dc.subject.other	biochemical composition	en
dc.subject.other	chemical and physical properties	en
dc.subject.other	citric acid	en
dc.subject.other	dairy industry	en
dc.subject.other	decarboxylation	en
dc.subject.other	enzyme activity	en
dc.subject.other	fermentation	en
dc.subject.other	food processing	en
dc.subject.other	genetic strain	en
dc.subject.other	lipolysis	en
dc.subject.other	peptidase	en
dc.subject.other	pyruvic acid	en
dc.subject.other	specificity	en
dc.subject.other	starter culture	en
dc.subject.other	Enterococcus durans	en
dc.subject.other	Enterococcus faecalis	en
dc.subject.other	Enterococcus faecium	en
dc.title	Biochemical properties of enterococci relevant to their technological performance	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/S0958-6946(01)00087-5	en
heal.publicationDate	2001	en
heal.abstract	A total of 129 E. faecium, E. faecalis and E. durans strains of food, veterinary and human origin were screened for biochemical properties relevant to their technological performance. Strains exhibited low milk acidifying ability and low extracellular proteolytic activity, with food origin and E. faecalis strains being generally more active. Their peptidase activities were low and mainly specific against glycine-proline- and glutamate-4-nitroanilide, while only food origin and E. durans strains showed broader substrate specificity. In contrast, their lipolytic activities were relatively higher; food and veterinary origin and E. faecalis strains were the most lipolytic. The post-electrophoretic detection of esterase activities showed that the esterolytic system of enterococci was rather complex. All species showed strain-to-strain variation in their ability to metabolise citrate and pyruvate, with E. faecalis strains being generally more active. The main volatile compounds produced in milk were acetaldehyde, ethanol and acetoin; generally, E. faecalis strains produced the highest concentrations. None of the strains decarboxylated histidine, lysine and ornithine, but the majority produced tyramine from tyrosine, independently of origin and species. In respect of most biochemical properties considered in this study, E. faecalis strains were generally more active compared to E. faecium and E. durans. This was also the case for the isolates of food origin compared to those of veterinary and human origin. Results obtained allow the selection of enterococci strains to be used as adjunct starters in food fermentations. However, a final selection should take into account the potential virulence factors of enterococci. © 2001 Elsevier Science Ltd. All rights reserved.	en
heal.journalName	International Dairy Journal	en
dc.identifier.issue	8	en
dc.identifier.volume	11	en
dc.identifier.doi	10.1016/S0958-6946(01)00087-5	en
dc.identifier.spage	621	en
dc.identifier.epage	647	en