PRODUCTION AND STABILITY OF AN ENTEROCOCCUS-FAECIUM BACTERIOCIN DURING TALEGGIO CHEESE-MAKING AND RIPENING

In the present investigation the bacteriocin production of Enterococcu s faecium 7C5 was tested during Taleggio cheesemaking. Results indicat ed that bacteriocin was produced in cheese and was stable until the en d of ripening. Furthermore, the acidifying activity of She thermophili c commercial starter culture used in cheesemaking was not altered by t he presence of bacteriocin-producing enterococci, which determined a m ore rapid whey drainage. The addition of enterococci to milk did not s eem to interfere with the usual parameters of Taleggio cheesemaking. E . faecium 7C5 is antagonistic to Listeria. its potential as a subsidia ry dairy culture is discussed. (C) 1995 Academic Press Limited