Safety and application of enterococci in functional foods

Background and Aim : Enterococci as ubiquitous lactic acid bacteria commonly reside in the gastrointestinal tract and humans. They are gram-positive, facultative anaerobic, and non-spore forming lactic acid bacteria. These microorganisms are widely distributed in raw food products and the environment. This review indicate the safety and application of enterococci in functional foods.Methods : The data of this abstract was collected based on ISI papers indexed in Elsevier and Springer publications. Results : For many years, some species of enterococci are considered as opportunistic pathogens in nosocomial settings that cause bacteremia, urinary tract infections, and endocarditis. On the contrary, enterococci represent a promising group of microorganisms as probiotic and starter/adjunct cultures can improve aroma, texture, and flavor of fermented dairy products. They have specific biochemical activities, including lipolysis, proteolysis, and citrate and pyruvate metabolism. Therefore, enterococci provide new opportunities for the development of functional foods and nutraceuticals for human nutrition and immunostimulatory and hypocholesterolaemic impacts. The application of certain enterococcal strains in food has been permitted by Generally Recognized as Safe (GRAS) on the basis of a case-by-case assessment. Accordingly, strains considered for application in food products should not have any virulence determinants and should be susceptible to clinically relevant antibiotics. Conclusion : Implementation of an appropriate risk/benefit analysis, establishment of a strain’s innocuity, and consideration for relevant guidelines, legislation, and regulatory aspects surrounding functional food development, can help industry, health-staff and consumers accept enterococci, like other lactic acid bacteria, as important candidates for useful and beneficial applications in food biotechnology.

کلیدواژه ها:

Enterococci ، Functional foods ، Probiotic microorganisms