Characterisation of Staphylococcus aureus strains from milk and goat cheese and evaluation of their inhibition by gallic acid, nisin and velame of the Brazilian caatinga

Twenty isolates from milk and goat cheese were confirmed as Staphylococcus aureus. These isolates were characterised for phenotypic properties related to cell adhesion and for the presence of enterotoxin production, intercellular adhesion and β‐lactam resistance genes. Staphylococcus aureus L47 show...

Full description

Saved in:
Bibliographic Details
Published in:International journal of dairy technology 2020-05, Vol.73 (2), p.345-356
Main Authors: Oliveira, Anay Priscilla David de, Costa, Mateus Matiuzzi da, Nogueira, Daniel Maia, Dias, Francesca Silva
Format: Article
Language:English
Subjects:
Adhesion
Amides
Antimicrobial compounds
Biofilm
Cell adhesion
Cell adhesion & migration
Cheese
Dairy products
Enterotoxins genes
Essential oil
Essential oils
Gallic acid
Genes
Goat's milk
Goats
Milk
Nisin
Staphylococcus aureus
Staphylococcus aureus control
β‐Lactam resistance
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Twenty isolates from milk and goat cheese were confirmed as Staphylococcus aureus. These isolates were characterised for phenotypic properties related to cell adhesion and for the presence of enterotoxin production, intercellular adhesion and β‐lactam resistance genes. Staphylococcus aureus L47 showed cell adhesion ability and positivity for the sec, sed, icaD, mecA and blaZ genes. Three antimicrobial compounds were tested singly or in pairs for growth control of strain L47: gallic acid (GA), nisin and essential oil (EO) of Croton heliotropiifolius (velame). At 24 h, EO and EO + nisin showed higher inhibitory activity against S. aureus L47 in goat milk.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12673