Wybrane aspekty występowania enterokoków w serach tradycyjnych

• Autorzy: Pluta Antoni Stanisław , Garbowska Monika , Stasiak-Różańska Lidia , Berthold-Pluta Anna

Warianty tytułu

EN

Selected aspects of enterococci presence in artisan cheeses®

• Języki publikacji: PL

Abstrakty

PL

Enterokoki są dobrze przystosowane do funkcjonowania w środowisku sera i wraz z innymi bakteriami mlekowymi stanowią grupę niestarterowych bakterii mlekowych. Ich aktywność proteolityczna i lipolityczna przyczynia się do rozwoju typowych właściwości sensorycznych serów. Dzięki wytwarzaniu bakteriocyn enterokoki wpływają na mikrobiotę sera, z jednej strony ograniczając ewentualny rozwój drobnoustrojów patogennych i powodujących psucie a z drugiej strony stymulują procesy autolityczne innych bakterii mlekowych. Dzięki tym cechom drobnoustroje te mają potencjał do stosowania jako kultury dodatkowe lub ochronne do serów. Niektóre gatunki Enterococcus wykazują cechy wirulencji i antybiotykooporność i z tego powodu rodzaj ten nie posiada statusu QPS (qualified presumption of safety).

EN

Enterococci are well adapted to function in the cheese environment and, along with other lactic acid bacteria, constitute a group of non-starter lactic bacteria. Their proteolytic and lipolytic activity contributes to the development of typical sensory properties of cheeses. By producing bacteriocins, enterococci influence the cheese microbiota, on the one hand, limiting the possible development of pathogenic and spoilage microorganisms, and, on the other hand, stimulating the autolytic processes of other lactic bacteria. Due to these characteristics, enterococci have the potential to be used as adjunct or protective cultures for cheeses. Some Enterococcus species show virulence and antibiotic resistance and therefore the genus does not have qualified presumption of safety status (QPS).

Słowa kluczowe

PL

Enterococcus; sery tradycyjne; patogenność; oporność na antybiotyki

EN

Enterococcus; artisan cheeses; pathogenicity; antimicrobial resistance

• Wydawca: Wyższa Szkoła Menadżerska
• Czasopismo: Postępy Techniki Przetwórstwa Spożywczego
• Rocznik: 2021
• Tom: nr 2
• Strony: 134--142
• Opis fizyczny: Bibliogr. 58 poz.

Twórcy

autor

Pluta Antoni Stanisław

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Polska

autor

Garbowska Monika

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Polska

• https://orcid.org/0000-0002-0827-8897

autor

Stasiak-Różańska Lidia

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Polska

autor

Berthold-Pluta Anna

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Polska

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Uwagi

Opracowanie rekordu ze środków MNiSW, umowa Nr 461252 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2021).