摘要：Enterocooci are lactic acid bacteria (LAB), isolated from human and animal digestive tract in addition environmental sources. Enterococci are often isolated from fermented foods because of resistant to different temperature and pH and also ability of growing at extreme salt concentration. Enterococci have been used in traditional fermented food products to improve their typical taste and aroma due to various technological properties for many years. They also contribute to increase of product's shelf life. Although enterococci have various useful properties, they pose serious risk factors for human health due to incresing antibiotic resistance, to pose virulence factors that cause various diseases, production properties of biofilm and biogenic amines. In this review mechanism of antibiotic resistance, various virulence factors, biofilm and biogenic amine production properties of enterococci were attempted to be examined.
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