Enterococcus italicus are Gram-positive, facultative anaerobic, non- motile bacteria that do not form spores or pigments. On skimmed milk agar they lead to clumping of the nutrient medium. The type strain was isolated from dairy products in Piedmont and is named after the country of origin Italy . E. italicus can also be isolated from raw milk by cooling. The bacterium does not contain any known islands of pathogenicity . Rather, it forms antimicrobial substances that are of interest for the shelf life of food. So it forms bacteriocins that act against Listeria spp. Act.
Individual evidence
↑ Taxonomy of the species Enterococcus italicus Fortina et al. 2004 . doi : 10.1601 / tx.8576 .
^ M. Grazia Fortina, G. Ricci, D. Mora, PL Manachini: Molecular analysis of artisanal Italian cheeses reveals Enterococcus italicus sp. nov. In: International Journal of Systematic and Evolutionary Microbiology, . tape54 , no.5 , 2004, ISSN 1466-5026 , p.1717–1721 , doi : 10.1099 / ijs.0.63190-0 .
↑ Necima Gaaloul, Olfa Ben Braiek, Jean Marc Berjeaud, Timothy Arthur, Veronica L. Cavera, Michael L. Chikindas, Khaled Hani, Taoufik Ghrairi: Evaluation of Antimicrobial Activity and Safety Aspect of Enterococcus Italicus GGN10 Strain Isolated from Tunisian Bovine Raw Milk . In: Journal of Food Safety . tape34 , no.4 , 2014, ISSN 1745-4565 , p.300-311 , doi : 10.1111 / jfs.12126 ( researchgate.net ).
