标题：Biochemical and antimicrobial profile of Enterococcus faecium and E. faecalis isolated from traditional dairy products and infant intestinal microbiota
摘要：Background: Unpasteurized fermented milk is used for the production of traditional dairy products in certain rural areas of Greece. Methods: In an attempt to search for candidate benefi cial probiotic strains of Enterococcus faecium and Enterococcus faecalis, isolates recovered from traditional dairy products and from faeces of infants fed with such products were evaluated regarding their antimicrobial activity and their standard biochemical profi le. Results: Almost all tested strains showed resistance to a pH range from 3.0 to 6.5, tolerance to bile acid within 24 h and resistance to phenol. Field isolates of E. faecalis and E. faecium presented higher antimicrobial activity against classic food pathogenic serovars of Salmonella enteritica (S. typhi, S. typhimurium, S. ancona, S. enteritidis) compared with reference strains. Conclusion: The implementation of beneficial enterococcal strains in the production of fermented dairy products is part of technological process in constant development aimed at obtaining food products of increased quality and safety.Key words: Food safety, probiotic, Enterococcus
