Biochemical properties of enterococci relevant to their technological performance

By Panagiotis Sarantinopoulos, C. Andrighetto, M. Georgalaki, M. Rea, A. Lombardi, T. Cogan, G. Kalantzopoulos, E. Tsakalidou. 2001

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Antimicrobial activity, safety aspects, and some technological properties of bacteriocinogenic Enterococcus faecium from artisanal Tunisian fermented meat (2010, background): “According to the literature, enterococci strains showed significantly higher esterolytic activity than strains of most other genera of lactic acid bacteria, however, limited and often contradictory information exists on their lipolytic activity (El Soda, Law, Tsakalidou, & Kalantzopoulos, 1995; Sara”
Assessment of potential probiotic properties and multiple bacteriocin encoding-genes of the technological performing strain Enterococcus faecium MMRA (2014, background): “This is not surprising, as tyramine is the biogenic amine most frequently produced by enterococci that have been isolated from dairy products (Bover-Cid & Holzapfel, 1999; Sarantinopoulos et al., 2001).”
The role and application of enterococci in food and health. (2006, background): “…survival in the dairy environment (dependent on seasonal temperature), as well as survival and growth under the particular conditions of cheese manufacture and ripening (Litopolou-Tzanetaki, 1990; Litopoulou-Tzanetaki and Tzane- takis, 1992; Macedo et al., 1995; Sarantinopoulos et al., 2001a).”