Abstract:

Enterococcus are bacteria that, due to their proteolithic and lipolithic activities, play a role in the sensual properties of many fermented foods, which can produce some juices of bacteriosis, resistant to pastoral temperatures and capable of adapting to different temperatures and reproductive conditions. Studies in recent years show that because of these characteristics, enterococcus in the food industry is increased as a starter, assistant culture and probiotic use. In addition to its well-known beneficial effects, enterococcus is also known to be a hospital-based pathogen that causes bacteria, endocarditis, infections in the urine system and other tissues. The pathogenity of enterococcus is associated with virulent factors and antibiotile resistance properties. Antibiotic resistant juices can be found in meat products, dairy products and ready-made foods, and even probiotic juices can be antibiotic resistant. In this collection, the general characteristics of enterococcus are focused on the importance of food and human health in addition to the methods of food isolation and identification.

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