Serrano Susana, Ferreira Maria Vitória, Alves-Barroco Cinthia, Morais Susana, Barreto-Crespo Maria Teresa, Tenreiro Rogério, Semedo-Lemsaddek Teresa
CIISA-Center for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisbon, Portugal.
Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), 5000-801 Vila Real, Portugal.
Foods. 2024 Sep 26;13(19):3067. doi: 10.3390/foods13193067.
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.
本研究调查了来自具有受保护原产地名称（PDO）地位的葡萄牙传统奶酪的分离株的生物膜形成能力，具体为[具体名称1]和[具体名称2]。鉴于奶酪制作过程中未添加发酵剂，这些奶酪的特性与原材料和生产环境中存在的本地微生物群有着内在联系。我们的研究结果表明，所有分离株都具有生物膜产生能力，这对于它们在奶酪工厂中的定殖和持续存在至关重要，从而维持特定工厂的微生物传承。通过利用主成分分析（PCA）的综合分析，建立了生物膜形成与细胞活力之间的直接相关性。值得注意的是，这些结果强调了肠球菌适应环境波动的能力及其在葡萄牙传统奶酪独特特性中的作用。总体而言，这项研究增进了我们对奶酪生产中微生物动态的理解，并突出了肠球菌在保持奶酪品质和传承方面的重要性。
