Enterococci and Their Multiple Roles in Food and Beverage Systems
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: closed (10 May 2020) | Viewed by 339
Special Issue Editor
Interests: antimicrobials; bacterial; probiotics; lactic acid bacteria; microbiology; foodborne diseases; food microbiology; food science and technology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The roles enterococci play in foods, beverages, and their environments have not yet been fully clarified. While several papers demonstrate their importance in flavor formation and even in the typicality of certain traditional, artisanal foods and beverages, their potentialities as probiotics and even as starter cultures, other researchers raise concerns around their safety status, demonstrating their role as potential reservoirs of virulence and antibiotic resistance genes, as well as describing cases in which they acted as opportunistic pathogens/nosocomial agents. Their significance as commensals of the human (and animal) gastrointestinal tract also remains to be detailed. The multiple facets of this genus have, therefore, been the subject of a considerable number of publications in the recent past, but a clear view of their interactions with humans, their foods, and their health is necessary to add new knowledge, systematize the existing information, and serve as a basis for decision making both at the technological and regulatory levels.
Dr. Maria de Lurdes Dapkevicius
Guest Editor
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Keywords
- Enterococcus
- Safety
- Virulence
- Taxonomy
- Traditional Foods
- Bioactivity
- Gene transfer
- Antibiotic resistance
- Probiotic potential
- Pathogenicity
- Potential as starter cultures
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