Traditional cheeses in the Mediterranean countries are mainly produced from raw ewe's or goat's milk and have characteristic organoleptic properties. Studies on the microflora of traditional cheeses in Mediterranean countries have clearly indicated that enterococci play an important role in the ripening of these cheeses and contribute to their typical taste and flavour, appreciated by the consumer. Enterococci are also part of the intestinal microflora of man and animal and some preparations are used as probiotics. They are generally accepted to be beneficial to health because of their antimicrobial activities against true pathogens. However, enterococci have traditionally been regarded as indicators of faecal pollution. Furthermore, several reports exist on enterococcal infections in man and animal and an increasing prevalence of antibiotic-resistant enterococci is seen. These facts raise concern of the use of enterococci as food fermenters. Therefore, these contradictional properties of enterococci will be studied through investigation of the taxonomic relationship between food, veterinary and clinical enterococcal strains on the one hand and comparison of the functional, technological and health-promoting properties of selected strains relevant to their safety as food and feed additives on the other hand.
|Effective start/end date||1/11/97 → 31/10/00|
Flemish discipline codes
- Mechanical and manufacturing engineering