• N. V. Mora Kyiv National University of Technologies and Design, Kyiv, Ukraine, Ukraine
  • L. B. Zelena Kyiv National University of Technologies and Design, Kyiv, Ukraine, Ukraine
  • N. V. Tkachuk T.H. Shevchenko National University «Chernihiv Colehium», Chernihiv, Ukraine, Ukraine


Enterococci are lactic acid bacteria (LAC) containing both pathogenic and commensal microorganisms that are widespread in the environment, even as intestinal symbionts. Due to their resistance to salts and acids, strains of Enterococcus spp. can adapt to various environments, they are also involved in the fermentation of cheeses and dry sausages, in which they are believed to contribute to the development of the organoleptic characteristics of these products [1]. Besides, some strains of Enterococcus have been shown to produce antimicrobial compounds, including bacteriocins. Bacteriocins are used as natural preservatives to preserve a wide range of food products; which is sometimes seen as a probiotic characteristic. Bacteriocins are considered as a promising alternative to combat antimicrobial resistance [2]. Although certain antibiotic-resistant infectious enterococci strains, including E. faecium, have been identified in hospital patients, they very rarely pose a risk of infection to people outside the healthcare setting.


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