Dualistic aspects of Enterococcus spp. in foods

Enterococcus spp. belong to the lactic acid bacteria (LAB) group and comprise more than 20 species. They are widely distributed in nature, and E. faecium and E. faecalis are the most frequent species. Enterococci may be used in food fermentation as starter cultures, being responsible for the formation of unique flavours. Some strains present probiotic properties due to health promoting effects. Some of them may inhibit growth of pathogenic and spoilage microorganisms, presenting a potential application in food preservation. In the past, enterococci were considered commensals but lately there has been increasing concern about the prevalence of virulence factors and antibiotic-resistance genes, which could compromise their application in foods. In the present chapter we review some aspects of Enterococcus spp. related to food safety, food fermentation and probiotic properties.