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Six strains of Enterococcus faecalis and three strains of E faecium were investigated for their proteolytic activity and ability to decarboxylate the amino acids lysine, histidine, tyrosine, ornithine and phenylalanine. All strains tested displayed cell wall-associated proteolytic activities, and three E faecalis strains displayed additionally extracellular proteolysis. None of the strains tested was able to form putrescine, histamine or cadaverine. Eight strains decarboxylated tyrosine, and two strains of E faecalis and one strain of E faecium formed phenylethylamine. Gouda cheese was produced from milk supplemented with two strains of E faecalis (107 cfu ml−1). Both strains were proteolytic and potent tyramine formers. Final viable counts of 109 cfu g−1 and tyramine concentrations of 477 mg kg−1 were detected after a 12 week ripening period.
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Leuschner et al. (1999) studied this question.
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