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Beyond Harmful

2024-09-26Artigo científico Acesso aberto
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dc.contributor.authorSerrano, Susana
dc.contributor.authorFerreira, Maria Vitória
dc.contributor.authorAlves-Barroco, Cinthia
dc.contributor.authorMorais, Susana
dc.contributor.authorBarreto-Crespo, Maria Teresa
dc.contributor.authorTenreiro, Rogério
dc.contributor.authorSemedo-Lemsaddek, Teresa
dc.contributor.institutionInstituto de Tecnologia Química e Biológica António Xavier (ITQB)
dc.contributor.pblMDPI - Multidisciplinary Digital Publishing Institute
dc.date.accessioned2025-04-14T21:11:36Z
dc.date.available2025-04-14T21:11:36Z
dc.date.issued2024-09-26
dc.descriptionFunding 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.
dc.description.abstractThis 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.en
dc.description.versionpublished
dc.format.extent4420257
dc.identifier.doi10.3390/foods13193067
dc.identifier.issn2304-8158
dc.identifier.otherPURE: 111150948
dc.identifier.otherPURE UUID: c09a31ea-4012-43e5-a989-d7787277ef9c
dc.identifier.otherScopus: 85206559528
dc.identifier.urihttp://hdl.handle.net/10362/182282
dc.identifier.urlhttps://www.scopus.com/pages/publications/85206559528
dc.language.isoeng
dc.peerreviewedyes
dc.subjectautochthonous microbiota
dc.subjectbiofilm formation
dc.subjectEnterococcusspp
dc.subjecttraditional cheese
dc.subjectFood Science
dc.subjectMicrobiology
dc.subjectHealth(social science)
dc.subjectHealth Professions (miscellaneous)
dc.subjectPlant Science
dc.titleBeyond Harmfulen
dc.title.subtitleExploring Biofilm Formation by Enterococci Isolated from Portuguese Traditional Cheesesen
dc.typejournal article
degois.publication.issue19
degois.publication.titleFoods
degois.publication.volume13
dspace.entity.typePublication
rcaap.rightsopenAccess

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