{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,3]],"date-time":"2026-04-03T06:23:38Z","timestamp":1775197418418,"version":"3.50.1"},"reference-count":300,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2021,4,10]],"date-time":"2021-04-10T00:00:00Z","timestamp":1618012800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>As a genus that has evolved for resistance against adverse environmental factors and that readily exchanges genetic elements, enterococci are well adapted to the cheese environment and may reach high numbers in artisanal cheeses. Their metabolites impact cheese flavor, texture, and rheological properties, thus contributing to the development of its typical sensorial properties. Due to their antimicrobial activity, enterococci modulate the cheese microbiota, stimulate autolysis of other lactic acid bacteria (LAB), control pathogens and deterioration microorganisms, and may offer beneficial effects to the health of their hosts. They could in principle be employed as adjunct\/protective\/probiotic cultures; however, due to their propensity to acquire genetic determinants of virulence and antibiotic resistance, together with the opportunistic character of some of its members, this genus does not possess Qualified Presumption of Safety (QPS) status. It is, however, noteworthy that some putative virulence factors described in foodborne enterococci may simply reflect adaptation to the food environment and to the human host as commensal. Further research is needed to help distinguish friend from foe among enterococci, eventually enabling exploitation of the beneficial aspects of specific cheese-associated strains. This review aims at discussing both beneficial and deleterious roles played by enterococci in artisanal cheeses, while highlighting the need for further research on such a remarkably hardy genus.<\/jats:p>","DOI":"10.3390\/foods10040821","type":"journal-article","created":{"date-parts":[[2021,4,12]],"date-time":"2021-04-12T03:04:06Z","timestamp":1618196646000},"page":"821","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":105,"title":["Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles"],"prefix":"10.3390","volume":"10","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2146-5627","authenticated-orcid":false,"given":"Maria de Lurdes Enes","family":"Dapkevicius","sequence":"first","affiliation":[{"name":"Faculty of Agricultural and Environmental Sciences, University of the Azores, 9700-042 Angra do Hero\u00edsmo, Portugal"},{"name":"Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, 9700-042 Angra do Hero\u00edsmo, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7291-2007","authenticated-orcid":false,"given":"Bruna","family":"Sgardioli","sequence":"additional","affiliation":[{"name":"Faculty of Agricultural and Environmental Sciences, University of the Azores, 9700-042 Angra do Hero\u00edsmo, Portugal"},{"name":"Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, 9700-042 Angra do Hero\u00edsmo, Portugal"}]},{"given":"Sandra P. A.","family":"C\u00e2mara","sequence":"additional","affiliation":[{"name":"Faculty of Agricultural and Environmental Sciences, University of the Azores, 9700-042 Angra do Hero\u00edsmo, Portugal"},{"name":"Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, 9700-042 Angra do Hero\u00edsmo, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0925-689X","authenticated-orcid":false,"given":"Patr\u00edcia","family":"Poeta","sequence":"additional","affiliation":[{"name":"Microbiology and Antibiotic Resistance Team (MicroART), Department of Veterinary Sciences, University of Tr\u00e1s-os-Montes and Alto Douro (UTAD), 5001-801 Vila Real, Portugal"},{"name":"Associated Laboratory for Green Chemistry (LAQV-REQUIMTE), University NOVA of Lisboa, 2829-516 Lisboa, Portugal"}]},{"given":"Francisco Xavier","family":"Malcata","sequence":"additional","affiliation":[{"name":"LEPABE\u2014Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, 420-465 Porto, Portugal"},{"name":"FEUP\u2014Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2021,4,10]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"407","DOI":"10.1051\/lait:2006020","article-title":"Characterisation of the non-starter lactic acid bacteria (NSLAB) of Gruy\u00e8re PDO cheese","volume":"86","author":"Casey","year":"2006","journal-title":"Lait"},{"key":"ref_2","unstructured":"McSweeney, P.L.H., Fox, P.F., Cotter, P.D., and Everett, D.W. 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