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Beyond Harmful
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| 4.22 MB | Adobe PDF |
Orientador(es)
Resumo(s)
This study investigated the biofilm-forming capabilities of Enterococcus isolates from Portuguese traditional cheeses with protected designation of origin (PDO) status, specifically Azeitão and Nisa. Given the absence of added starter cultures in the cheesemaking process, the characteristics of these cheeses are intrinsically linked to the autochthonous microbiota present in the raw materials and the production environment. Our findings demonstrate that all isolates possess biofilm production abilities, which are crucial for their colonization and persistence within cheese factories, thereby maintaining factory-specific microbial heritage. Through an integrated analysis utilizing principal component analysis (PCA), a direct correlation between biofilm formation and cell viability was established. Notably, these results underscore the adaptive capacity of enterococci to survive environmental fluctuations and their role in the unique characteristics of Portuguese traditional cheeses. Overall, this research enhances our understanding of the microbial dynamics in cheese production and highlights the importance of enterococci in preserving cheese quality and heritage.
Descrição
Funding Information: This study was supported by FCT\u2014Funda\u00E7\u00E3o para a Ci\u00EAncia e Tecnologia: PTDC/OCE-ETA/1785/2020; Funda\u00E7\u00E3o para a Ci\u00EAncia e Tecnologia: UIDB/00276/2020; Funda\u00E7\u00E3o para a Ci\u00EAncia e Tecnologia: LA/P/0059/2020-AL4ANIMALS; Funda\u00E7\u00E3o para a Ci\u00EAncia e Tecnologia: UI/BD/153073/2022. Funda\u00E7\u00E3o para a Ci\u00EAncia e Tecnologia: iNOVA4Health (UIDB/04462/2020 and UIDP/04462/2020), as well as LS4FUTURE Associated Laboratory (LA/P/0087/2020, DOI: 10.54499/LA/P/0087/2020). Publisher Copyright: © 2024 by the authors.
Palavras-chave
autochthonous microbiota biofilm formation Enterococcusspp traditional cheese Food Science Microbiology Health(social science) Health Professions (miscellaneous) Plant Science