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  • 1 Food Technology Section, Facultad de Ciencias de Orense, Universidad de Vigo Campus Universitario, s/n. 32004 Orense, Spain
  • 2 Food Technology Section, Facultad de Ciencias de Orense, Universidad de Vigo Campus Universitario, s/n. 32004 Orense, Spain
  • 3 Food Technology Section, Facultad de Ciencias de Orense, Universidad de Vigo Campus Universitario, s/n. 32004 Orense, Spain
  • 4 Food Technology Section, Facultad de Ciencias de Orense, Universidad de Vigo Campus Universitario, s/n. 32004 Orense, Spain
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A comparison of the results obtained using the classical methods with those of the API 20 Strep system was carried out in identifying 24 enterococci strains isolated from San Simón cow's milk cheese, a traditional Spanish variety. The results of both identification systems coincided exactly in 9 strains (37.5% of the strains studied). In one strain the results obtained using the classical methods did not coincide with those using the API 20 Strep method. 3 strains (12.5%) could not be identified using the API 20 Strep system. However, 11 strains (45%), that remained doubtful between both species E. faecalis and E. faecium on the basis of the classical methods, were identified using the API 20 Strep system. The API 20 Strep system does not include some biochemical tests of importance in identifying of foodborne enterococci and could not identify the atypical strains of Enterococcus. Moreover, this system is adapted to the identification of enterococci of clinical origin and their database does not include some species common in foods. However, it could have an application in combination with the classical methods in order to carry out a reasonably rapid and reliable identification of enterococci related to cheese.

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