Determine the role of Enterococci in foods.

Enterococci are present in the healthy gastrointestinal tract of humans and animals. However, they have recently become a public health concern due to their ability to acquire resistance to vancomycin. Enterococci present in foods also may contribute to the flavor of a product or act as a probiotic, but the bacteria may also be pathogenic. One European research project has involved investigating this bacterial family.

Enterococci are primarily found in nonheat-treated foods--specifically, in cheeses produced from nonpasteurized milk, such as Feta, Roquefort or Montasio. The bacteria contribute to the cheese products' ripening and taste development. The bacteria also play a role in creating the flavor of foods, such as sausages or olives.

Some strains may also find use in starter cultures to improve sensory properties. They also might be harnessed as probiotic strains, adding to the potential health properties of fermented foods, such as yogurt.

Screening for bacteriocin in Enterococci against 45 indicator microorganisms turned up classifications in eight groups. Researchers found that 72 strains--mainly E. faecium and E. faecalis--were bacteriocinogenic. Some of these may be useful in controlling pathogens such as Listeria or Clostridium. Preliminary studies were also undertaken on the probiotic properties and safety aspects of Enterococci.

The overall objective of this research was to investigate the relationships between food, veterinarian and clinical isolates of Enterococci from different regions of Europe, and to study the functional and safety properties of selected strains.

The specific tasks of this effort included:

* Establishing a taxonomical collection and description of the biochemical and technological characteristics of Enterococci;

* Establishing their health promoting as well as safety characteristics, such as virulence, toxin production and antibiotic resistance; and

* Determining their influence on the sensory properties of cheeses.

To date, researchers have been able to establish a collection of 405 well-described Enterococci strains. They've also been able to characterize 145 of them, including such attributes as their proteolytic and lipolytic activities, flavor development and biogenic amine production.

Investigators want to take an industrial approach to deal with the functional and safety aspects of these bacteria in food fermentations. The scientists are looking for new industrial partners to participate in this research.

Further information. Luc De Vuyst, Vrije Universiteit Brussel (VUB), Research Group of Industrial Microbiology, Fermentation Technology and Downstream Processing (IMDO), IMDO, Pleinlaan 2, B-1050 Brussels, Belgium; phone: [phone]; fax: [phone]; email: [e-mail].