| identification and characterization of proteolytic activity of enterococcus spp. isolated from milk and roncal and idiazábal cheese. | roncal and idiazábal cheeses are manufactured from ewe's milk in the autonomous region of navarre in spain. levels of enterococci are high in these cheeses and in other types of ewe's-milk cheeses. the present study has identified enterococci present in the milk used and in the roncal and idiazábal cheeses after 120 days of ripening. a total of 282 strains were isolated and identified, and the cytoplasmic and extracellular enzymatic activities of some of the strains were assessed. the dominating ... | 1997 | 9498133 |
| activity and expression of a virulence factor, gelatinase, in dairy enterococci. | in order to understand the virulence potential of dairy enterococci, 35 isolates from raw ewe's milk and traditionally fermented cheeses, identified as enterococcus faecalis, enterococcus faecium, enterococcus durans, enterococcus dispar and enterococcus hirae, were screened for their capacity to produce gelatinase and for the presence of the genes gele, spre, fsra, fsrb and fsrc. studies correlating gelatinase production with maintenance and subculture of the isolates in the laboratory environm ... | 2006 | 17046092 |
| molecular identification and diversity of enterococci isolated from slovak bryndza cheese. | three hundred and eight presumed enterococcal isolates were recovered from bryndza, a soft sheep milk cheese. the cheese samples were obtained from five different commercial distributors in slovakia and were taken at three different seasonal intervals. all isolates were identified to the species level using genotypic tools. species-specific pcr using ddl genes highlighted the predominance of enterococcus faecium (176 isolates) and assigned 50 isolates to the species enterococcus faecalis. the re ... | 2006 | 17325446 |
| enterococcus populations in pecorino abruzzese cheese: biodiversity and safety aspects. | the presence of enterococci in pecorino abruzzese cheese during ripening was evaluated. counts were high, especially in fully ripened summer batches. seventy strains were isolated and identified based on phenotypical and genotypical features as enterococcus faecium (48.5%), enterococcus faecalis (40%), and enterococcus durans (11.5%), with the first species predominant in spring batches and the second predominant in summer batches. high biodiversity was revealed by random amplification of polymo ... | 2007 | 17685326 |
| changes in the microbial composition of raw milk induced by thermization treatments applied prior to traditional greek hard cheese processing. | the microbiological quality, safety, and composition of mixtures of ewe's and goat's milk (90:10) used for cheesemaking were evaluated before and after thermization at 60 and 67 degrees c for 30 s. such mild thermal treatments are commonly applied to reduce natural contaminants of raw milk before processing for traditional hard greek cheeses. raw milk samples had an average total bacterial count of 7.3 log cfu/ml; most of these bacteria were lactic acid bacteria (lab) and pseudomonads. the lab f ... | 2009 | 19435227 |
| mercuric reductase gene transfer from soil to rumen bacteria. | conjugal transfer between soil bacterial population and microorganisms isolated from the rumen of herbivores from mercury-polluted area was investigated. the transfer of mera encoding mercury-resistance plasmids from soil bacteria enterobacter cloacae and enterococcus durans into two ruminal isolates citrobacter freundii and bacillus subtilis was observed. approximately the same frequency of mobilization in mating experiments was observed for both gram-negative (approximately 2.5 x 10(-8), trans ... | 2006 | 17007435 |