Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Microorganisms in Medicine and Therapeutics01:29

Microorganisms in Medicine and Therapeutics

466
Microorganisms play a fundamental role in vaccine development, gene therapy, and therapeutic production. Their biological properties are harnessed to advance medicine and public health. Beyond immunization, microorganisms contribute to gut health, antibiotic synthesis, and genetic disease treatment.Live Attenuated and Inactivated VaccinesLive attenuated vaccines, such as the measles, mumps, and rubella (MMR) vaccine, utilize weakened forms of pathogens to closely resemble natural infections.
466
Microorganisms in Agriculture and Food industry01:27

Microorganisms in Agriculture and Food industry

583
Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
583
Surface Membrane Barriers01:18

Surface Membrane Barriers

1.7K
The skin and mucous membranes serve as the primary line of defense against pathogens by providing both physical and chemical protection. These barriers are essential in preventing the entry and establishment of microbes, thereby maintaining the integrity of the host.
The outer layer of the skin, the epidermis, is a robust barrier comprising layers of closely packed keratinized cells. This dense arrangement prevents microbes from penetrating the body. The periodic shedding of epidermal cells...
1.7K
Biological Methods for Microbial Control01:28

Biological Methods for Microbial Control

370
Biological agents offer an effective means of controlling microbial growth by leveraging natural processes like predation, competition, and the secretion of antimicrobial substances.Predatory bacteria such as Bdellovibrio species target and kill pathogens like Salmonella and E. coli. They are widely used in poultry farms to control infections. Myxococcus species help combat plant-pathogenic fungi. These naturally occurring predators serve as eco-friendly alternatives to chemical pesticides and...
370
Key Techniques in Microbiology01:29

Key Techniques in Microbiology

793
Aseptic techniques prevent contamination, ensure experimental accuracy, and protect researchers and microbial cultures. These techniques are essential in clinical, industrial, and research settings where sterility is required.Maintaining Sterility in Laboratory PracticesScientists maintain sterility by sterilizing tools with heat or chemicals, disinfecting work surfaces, and handling cultures in controlled environments. Working near an open flame or within a laminar flow hood reduces the risk...
793
Factors Affecting the Risk of Infection01:26

Factors Affecting the Risk of Infection

12.7K
The hosts' susceptibility to infection depends on several factors. The integrity of the skin and mucous membranes helps protect the body against microbial attacks. When the skin is altered, the chance of infection, limb loss, and even death increases.
The integrity and count of the white blood cells help the body resist pathogens and fight infection. When impaired, it reduces the body's resistance to pathogens. The acidic pH levels of the gastrointestinal, genitourinary tracts, and skin...
12.7K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Model reduction, coherence, and information transfer in stochastic biochemical systems.

Physical review. E·2026
Same author

Bacterial exopolysaccharides mediate activation of flavin-containing monooxygenase 2 to extend lifespan in Caenorhabditis elegans.

Cell communication and signaling : CCS·2025
Same author

Postbiotics as microbial-derived therapeutics for wound healing disorders: from molecular mechanisms to future application.

Cell communication and signaling : CCS·2025
Same author

Insight into immunoregulatory and neuromodulatory capability of Bacteroides cellulosilyticus and Bacteroides xylanisolvens human gut microbiota isolates.

Scientific reports·2025
Same author

Editorial: Probiotics for global health: advances, applications and challenges.

Frontiers in microbiology·2025
Same author

A novel type of autoaggregation in lactic acid bacteria promoted by new AggS aggregation factor from Streptococcus thermophilus CC40-4S.

International journal of biological macromolecules·2025

Related Experiment Video

Updated: Oct 12, 2025

Metagenomic Analysis of Silage
08:43

Metagenomic Analysis of Silage

Published on: January 13, 2017

18.6K

Enterococci from Raw-Milk Cheeses: Current Knowledge on Safety, Technological, and Probiotic Concerns.

Amarela Terzić-Vidojević1, Katarina Veljović1, Nikola Popović1

  • 1Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade, Serbia.

Foods (Basel, Switzerland)
|November 27, 2021
PubMed
Summary

Enterococcus species in artisanal cheeses offer unique flavors and act as natural preservatives. However, careful strain selection is crucial due to potential health risks associated with some Enterococcus strains.

Keywords:
Enterococcus spp.probiotic propertiesraw-milk cheesessafetytechnological characteristics

More Related Videos

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
08:38

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

24.7K
The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
04:40

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective

Published on: June 16, 2022

8.6K

Related Experiment Videos

Last Updated: Oct 12, 2025

Metagenomic Analysis of Silage
08:43

Metagenomic Analysis of Silage

Published on: January 13, 2017

18.6K
Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
08:38

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

24.7K
The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
04:40

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective

Published on: June 16, 2022

8.6K

Area of Science:

  • Food Microbiology
  • Dairy Science
  • Probiotics

Background:

  • Enterococcus species are found in artisanal raw milk dairy products, contributing to flavor and preservation.
  • These bacteria possess proteolytic, lipolytic, and citrate-metabolizing activities, influencing cheese characteristics.
  • Enterococci produce bacteriocins, which can inhibit spoilage and pathogenic bacteria, suggesting preservative potential.

Purpose of the Study:

  • To evaluate the safety, technological properties, and probiotic potential of Enterococcus species from artisanal dairy products.
  • To investigate the strain-dependent nature of desirable (flavor, preservation) and undesirable (virulence, antibiotic resistance) traits in Enterococcus.

Main Methods:

  • Isolation and characterization of Enterococcus species from various artisanal cheeses.
  • Assessment of technological characteristics including enzymatic activities and bacteriocin production.
  • Evaluation of safety markers such as virulence factors and antibiotic resistance genes.

Main Results:

  • Most Enterococcus strains exhibited proteolytic, lipolytic, and citrate-metabolizing activities, contributing to cheese flavor profiles.
  • Some strains demonstrated bacteriocin production, effective against target spoilage and pathogenic bacteria.
  • Crucially, the presence of virulence factors and antibiotic resistance genes varied significantly between strains, highlighting strain-specific safety concerns.

Conclusions:

  • Enterococcus species from artisanal cheeses possess valuable technological properties for the food industry.
  • Safe strains, lacking virulence factors and antibiotic resistance, can be utilized as starter cultures or probiotics.
  • These beneficial strains may offer health-promoting effects, including immune stimulation and anti-inflammatory activity.