Sevda Urçar GELEN, Ziya Gökalp CEYLAN

The Existence of Enterococcus spp. In Civil Cheese

Enterococcus species with lipolytic and proteolytic properties can pass directly from animal faeces or indirectly from contaminated water, equipment or storage tanks into milk. The present study focused on isolation and identification of Enterococcus species and to determine the microbiological characteristics of traditionally produced civil cheese. TMAB, Coliform, Enterococus and yeastmold counts of 40 civil cheese samples made by traditional method were determined. In addition, Enterococus species was isolated and identified with Vitek2 compact system. total mesophilic aerobic bacteria counts were 8.22 log cfu/g; the number of the number of Enterococci were 5.77 log cfu/g, Coliform bacteria count were of 4.18 log cfu/ g and the number of yeast and mould were 6.35 log cfu/g. It was determined that the isolated 75 Enterococcus strains consisted of 33 Enterococcus faecalis, 23 Enterococcus durans, 12 Enterococcus faecium and 6 Enterococcus gallinarum and 1 Enterococcus avium. As a result, because of the production of fresh civil cheese under unhygienic conditions, its microbiological quality is low. This situation poses a potential health hazard to consumers.

PDF

___

Arizcun C, Barcina Y, Torre P. 1997. "Identification and characterization of proteolytic activity of Enterococcus spp. isolated from milk and Roncal and Idiazábal cheese." International Journal of Food Microbiology 38(1): 17-24.

Centeno JA, Menendez S, Hermida M, Rodríguez-Otero JL. 1999. "Effects of the addition of Enterococcus faecalis in Cebreiro cheese manufacture." International Journal of Food Microbiology 48(2): 97-111.

Foulquié Moreno MR, Sarantinopoulos P, Tsakalidou E, De Vuyst L. 2006. "The role and application of enterococci in food and health." International Journal of Food Microbiology 106(1): 1-24.

Charles MAPF, Holzapfel WH, Stiles ME. 1999. "Enterococci at the crossroads of food safety?" International Journal of Food Microbiology 47(1–2): 1-24.

Charles MAPF, Stiles ME, Schleifer KH, Holzapfel WH. 2003. "Enterococci in foods--a conundrum for food safety." International Journal of Food Microbiology 88(2-3): 105- 122.

Ghrairi T, Frere J, Berjeaud JM, Manai M. 2008. "Purification and characterisation of bacteriocins produced by Enterococcus faecium from Tunisian rigouta cheese." Food Control 19(2): 162-169.

Giraffa G. 2003. "Functionality of enterococci in dairy products." International journal of food microbiology 88(2-3): 215-222.

Litopoulou-Tzanetaki E, Tzanetakis N. 1992. "Microbiological study of white-brined cheese made from raw goat milk." Food Microbiology 9(1): 13-19.

Manolopoulou E, Sarantinopoulos P, Zoidou E, Aktypis A, Moschopoulou E, Kandarakis IG, Anifantakis EM. 2003. "Evolution of microbial populations during traditional Feta cheese manufacture and ripening." International Journal of Food Microbiology 82(2): 153-161.

Martín-Platero AM, Valdivia E, Maqueda M, Martínez-Bueno M. 2009. "Characterization and safety evaluation of enterococci isolated from Spanish goats' milk cheeses." International Journal of Food Microbiology 132(1): 24-32.

Psoni L, Kotzamanides C, Andrighetto C, Lombardi A, Tzanetakis N, Litopoulou-Tzanetaki E. 2006. "Genotypic and phenotypic heterogeneity in Enterococcus isolates from Batzos, a raw goat milk cheese." International Journal of Food Microbiology 109(1–2): 109-120.

Rivas F.P, Castro MP, Vallejo M, Marguet E, Campos CA. 2012. "Antibacterial potential of Enterococcus faecium strains isolated from ewes’ milk and cheese." LWT - Food Science and Technology 46: 428-436.

Sarantinopoulos P, Kalantzopoulos G, Tsakalidou E. 2002. "Effect of Enterococcus faecium on microbiological, physicochemical and sensory characteristics of Greek Feta cheese." International Journal of Food Microbiology 76(1–2): 93-105.

Sert S, Kıvanç M. 1985. "Taze civil ve lor peynirleri üzerinde mikrobiyolojik çalışmalar." Gıda 10(5): 287-292.

Suzzi G, Caruso M, Gardini F, Lombardi A, Vannini L, Guerzoni ME, Andrighetto C, Lanorte MT. 2000. "A survey of the enterococci isolated from an artisanal Italian goat's cheese (semicotto caprino)." Journal of Applied Microbiology 89(2): 267-274.

Tekinşen KK, Elmalı M. 2006. "Taze Civil (Çeçil) peynirin bazı mikrobiyolojik özellikleri." Atatürk Üniversitesi Veteriner Bilimleri Dergisi 1(4): 78-81.