Beyond Harmful: Exploring Biofilm Formation by Enterococci Isolated from Portuguese Traditional Cheeses

This study investigated the biofilm-forming capabilities of isolates from Portuguese traditional cheeses with protected designation of origin (PDO) status, specifically and . Given the absence of added starter cultures in the cheesemaking process, the characteristics of these cheeses are intrinsical...

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Bibliographic Details
Published in:Foods 2024-09, Vol.13 (19), p.3067
Main Authors: Serrano, Susana, Ferreira, Maria Vitória, Alves-Barroco, Cinthia, Morais, Susana, Barreto-Crespo, Maria Teresa, Tenreiro, Rogério, Semedo-Lemsaddek, Teresa
Format: Article
Language:English
Subjects:
Analysis
autochthonous microbiota
Bacteria
biofilm formation
Biofilms
Cell viability
Cheese
Dairy industry
Dairy products
Enterococcus spp
Fermentation
Food processing plants
Food safety
Microbiota
Microbiota (Symbiotic organisms)
Microorganisms
Milk
Plant layout
Principal components analysis
Raw materials
Starter cultures
traditional cheese
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Summary:This study investigated the biofilm-forming capabilities of isolates from Portuguese traditional cheeses with protected designation of origin (PDO) status, specifically and . 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.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods13193067