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.
No hay miniatura disponible
Fecha
Título de la revista
ISSN de la revista
Título del volumen
Editor
Resumen
Descripción
Twenty isolates from milk and goat cheese were confirmed asStaphylococcus aureus. These isolateswere characterised for phenotypic properties related to cell adhesion and for the presence ofenterotoxin production, intercellular adhesion andb-lactam resistance genes.Staphylococcus aur-eusL47 showed cell adhesion ability and positivity for thesec,sed,icaD,mecA andblaZgenes.Three antimicrobial compounds were tested singly or in pairs for growth control of strain L47: gal-lic acid (GA), nisin and essential oil (EO) ofCroton heliotropiifolius(velame). At 24 h, EO andEO+nisin showed higher inhibitory activity againstS. aureusL47 in goat milk.
Palabras clave
Ácido gálico, Nisina, Velame, Genes de enterotoxinas, Compostos antimicrobianos, Caprino, Caprinocultura, Queijo, Leite de Cabra, Staphylococcus Aureus, Caatinga, Biofilme, Óleo Essencial, Staphylococcus aureus subsp. aureus, Goats, Dairy goats, Essential oils