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Technological, functional and safety aspects of enterococci in fermented vegetable products: a mini-review

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Abstract

Bacteria belonging to the genus Enterococcus spp.—a member of the lactic acid bacteria group—are natural inhabitants of various environments, including vegetable products. Although some strains show pathogenic determinants, overall these bacteria may have some pro-technological features. Some enterococci have been described as potential starter or protective cultures in the dairy industry, since they contribute to the organoleptic and quality characteristics of dairy products. Although several fermented vegetable products have a long history in human nutrition, studies regarding autochthonous enterococci and their application to fermented vegetable foods are much less numerous than those concerning dairy foods. In this review, after a general overview of enterococci, their presence and role in fermented vegetable foods (including table olives, sauerkraut, kimchi, tomato juice, French beans, caper berries and cereal-based products) will be covered.

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Abbreviations

E:

Enterococcus

L:

Lactobacillus

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Acknowledgments

S.M’h. would to thank Bari Laboratory for helpful discussions and assistance in preparing the manuscript. I would like also to thank Asma Mejri for her help. We also thank the anonymous reviewers for valuable comments on an earlier version.

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Authors and Affiliations

  1. Laboratory of Ecology and Microbial Technology, National Institute of Applied Sciences and Technology, Tunis, Tunisia

    Sana M’hir, Nadia Chammem & Moktar Hamdi

  2. Department of Plant Protection and Applied Microbiology, University of Bari, Via G. Amendola 165 ⁄ a, Bari, Italy

    Fabio Minervini & Raffaella Di Cagno

  3. Dipartimento di Biologia e Chimica Agro-Forestale ed Ambientale, University of Bari, Bari, 70126, Italy

    Sana M’hir, Fabio Minervini, Raffaella Di Cagno, Nadia Chammem & Moktar Hamdi

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  1. Sana M’hir
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  2. Fabio Minervini
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Correspondence to Sana M’hir.

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M’hir, S., Minervini, F., Di Cagno, R. et al. Technological, functional and safety aspects of enterococci in fermented vegetable products: a mini-review. Ann Microbiol 62, 469–481 (2012). https://doi.org/10.1007/s13213-011-0363-x

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