Beyond Harmful: Exploring Biofilm Formation by Enterococci Isolated from Portuguese Traditional Cheeses.

Area of Science:

• Microbiology
• Food Science
• Dairy Science

Background:

• Portuguese traditional cheeses (Azeitão and Nisa) rely on autochthonous microbiota due to the absence of starter cultures.
• Enterococcus species are key components of the microbiota in these traditional cheeses.
• Biofilm formation is a critical factor for microbial persistence in food production environments.

Purpose of the Study:

• To investigate the biofilm-forming capabilities of Enterococcus isolates from Portuguese PDO cheeses.
• To understand the role of biofilm formation in the persistence of Enterococcus in cheese factories.
• To correlate biofilm formation with cell viability in these isolates.

Main Methods:

• Isolation and identification of Enterococcus species from Azeitão and Nisa cheeses.
• Assessment of biofilm production by the isolates.
• Principal Component Analysis (PCA) to analyze the relationship between biofilm formation and cell viability.

Main Results:

• All investigated Enterococcus isolates demonstrated significant biofilm production capabilities.
• A direct correlation was established between biofilm formation and cell viability using PCA.
• Enterococci's biofilm formation is crucial for their colonization and persistence in cheese factories.

Conclusions:

• Enterococcus isolates from Portuguese PDO cheeses possess robust biofilm-forming abilities.
• Biofilm formation contributes to the adaptation and survival of Enterococci in the cheese factory environment.
• These findings highlight the importance of Enterococcus in maintaining the microbial heritage and unique characteristics of traditional Portuguese cheeses.