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Lactic Acid Bacteria as Biological Control of Staphylococcus aureus in Coalho Goat Cheese
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 additio...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
University of Zagreb Faculty of Food Technology and Biotechnology
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6233011/ https://www.ncbi.nlm.nih.gov/pubmed/30510486 http://dx.doi.org/10.17113/ftb.56.03.18.5736 |
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author | Castro, Rânmilla Cristhina Santos David de Oliveira, Anay Priscilla Rodrigues de Souza, Eline Almeida Correia, Tayla Marielle Antunes Viana de Souza, Jane Dias, Francesca Silva |
author_facet | Castro, Rânmilla Cristhina Santos David de Oliveira, Anay Priscilla Rodrigues de Souza, Eline Almeida Correia, Tayla Marielle Antunes Viana de Souza, Jane Dias, Francesca Silva |
author_sort | Castro, Rânmilla Cristhina Santos |
collection | PubMed |
description | 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 coli (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. |
format | Online Article Text |
id | pubmed-6233011 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
record_format | MEDLINE/PubMed |
spelling | pubmed-62330112018-12-03 Lactic Acid Bacteria as Biological Control of Staphylococcus aureus in Coalho Goat Cheese Castro, Rânmilla Cristhina Santos David de Oliveira, Anay Priscilla Rodrigues de Souza, Eline Almeida Correia, Tayla Marielle Antunes Viana de Souza, Jane Dias, Francesca Silva Food Technol Biotechnol Original Scientific Papers 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 coli (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. University of Zagreb Faculty of Food Technology and Biotechnology 2018-09 /pmc/articles/PMC6233011/ /pubmed/30510486 http://dx.doi.org/10.17113/ftb.56.03.18.5736 Text en http://creativecommons.org/licenses/by-nd/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution No Derivatives (CC BY-ND) 4.0 License. |
spellingShingle | Original Scientific Papers Castro, Rânmilla Cristhina Santos David de Oliveira, Anay Priscilla Rodrigues de Souza, Eline Almeida Correia, Tayla Marielle Antunes Viana de Souza, Jane Dias, Francesca Silva Lactic Acid Bacteria as Biological Control of Staphylococcus aureus in Coalho Goat Cheese |
title | Lactic Acid Bacteria as Biological Control of Staphylococcus aureus in Coalho Goat Cheese |
title_full | Lactic Acid Bacteria as Biological Control of Staphylococcus aureus in Coalho Goat Cheese |
title_fullStr | Lactic Acid Bacteria as Biological Control of Staphylococcus aureus in Coalho Goat Cheese |
title_full_unstemmed | Lactic Acid Bacteria as Biological Control of Staphylococcus aureus in Coalho Goat Cheese |
title_short | Lactic Acid Bacteria as Biological Control of Staphylococcus aureus in Coalho Goat Cheese |
title_sort | lactic acid bacteria as biological control of staphylococcus aureus in coalho goat cheese |
topic | Original Scientific Papers |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6233011/ https://www.ncbi.nlm.nih.gov/pubmed/30510486 http://dx.doi.org/10.17113/ftb.56.03.18.5736 |
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