In the present investigation the bacteriocin production of Enterococcus faecium 7C5 was tested during Taleggio cheesemaking. Results indicated that bacteriocin was produced in cheese and was stable until the end of ripening. Furthermore, the acidifying activity of the thermophilic commercial starter culture used in cheesemaking was not altered by the presence of bacteriocin-producing enterococci, which determined a more rapid whey drainage. The addition of enterococci to milk did not seem to interfere with the usual parameters of Taleggio cheesemaking. E. faecium 7C5 is antagonistic to Listeria. Its potential as a subsidiary dairy culture is discussed. © 1995 Academic Press Limited.
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