Knowledge Resource Center for Ecological Environment in Arid Area
DOI | 10.17113/ftb.56.03.18.5736 |
Lactic Acid Bacteria as Biological Control of Staphylococcus aureus in Coalho Goat Cheese | |
Santos Castro, Ranmilla Cristhina; David de Oliveira, Anay Priscilla; Rodrigues de Souza, Eline Almeida; Antunes Correia, Tayla Marielle; de Souza, Jane Viana; Dias, Francesca Silva | |
通讯作者 | Dias, Francesca Silva |
来源期刊 | FOOD TECHNOLOGY AND BIOTECHNOLOGY
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ISSN | 1330-9862 |
EISSN | 1334-2606 |
出版年 | 2018 |
卷号 | 56期号:3页码:431-440 |
英文摘要 | The aim of this study is to investigate the bacterial population in coalho goat cheese produced in the semi-arid northeast region of Brazil, to analyse the antibiotic resistance profiles of the identified pathogenic bacteria, to detect the staphylococcal enterotoxin genes and to evaluate the addition of autochthonous lactic acid bacteria (LAB) with technofunctional properties for the control of Staphylococcus aureus growth. In the analysed samples, strains of Escherichia coil (N=11), Salmonella spp. (N=18), Listeria spp. (N=6) and S. aureus (N=9) were classified as multidrug resistant (MDR). The most commonly isolated pathogen from the studied coalho goat cheese was S. aureus. Its isolates were positive for the genes encoding enterotoxins A (sea), B (seb), C (sec) and D (sed). The autochthonous LAB with the potential to inhibit S. aureus were identified as Enterococcus faecium. These strains were selected for in vitro tests of protective, safety, technological and functional properties. In the coalho goat cheese food matrix, these selected autochthonous LAB were able to reduce the enterotoxigenic MDR S. aureus load by approx. 3 log units. |
英文关键词 | coalho goat cheese pathogens multidrug resistance staphylococcal enterotoxins microbiological safety technofunctional properties of Enterococcus faecium |
类型 | Article |
语种 | 英语 |
国家 | Brazil |
收录类别 | SCI-E |
WOS记录号 | WOS:000448026200013 |
WOS关键词 | ANTIMICROBIAL RESISTANCE ; TECHNOLOGICAL PROPERTIES ; FUNCTIONAL-PROPERTIES ; ESCHERICHIA-COLI ; SALMONELLA SPP. ; MILK ; QUALITY ; SAFETY ; RAW ; MONOCYTOGENES |
WOS类目 | Biotechnology & Applied Microbiology ; Food Science & Technology |
WOS研究方向 | Biotechnology & Applied Microbiology ; Food Science & Technology |
资源类型 | 期刊论文 |
条目标识符 | http://119.78.100.177/qdio/handle/2XILL650/209320 |
作者单位 | Fed Univ San Francisco Valley, Rod BR 407,Km 12,Lote 543, BR-56300990 Petrolina, PE, Brazil |
推荐引用方式 GB/T 7714 | Santos Castro, Ranmilla Cristhina,David de Oliveira, Anay Priscilla,Rodrigues de Souza, Eline Almeida,et al. Lactic Acid Bacteria as Biological Control of Staphylococcus aureus in Coalho Goat Cheese[J],2018,56(3):431-440. |
APA | Santos Castro, Ranmilla Cristhina,David de Oliveira, Anay Priscilla,Rodrigues de Souza, Eline Almeida,Antunes Correia, Tayla Marielle,de Souza, Jane Viana,&Dias, Francesca Silva.(2018).Lactic Acid Bacteria as Biological Control of Staphylococcus aureus in Coalho Goat Cheese.FOOD TECHNOLOGY AND BIOTECHNOLOGY,56(3),431-440. |
MLA | Santos Castro, Ranmilla Cristhina,et al."Lactic Acid Bacteria as Biological Control of Staphylococcus aureus in Coalho Goat Cheese".FOOD TECHNOLOGY AND BIOTECHNOLOGY 56.3(2018):431-440. |
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