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Toxin Production and Resistance of Staphylococcus Species Isolated from Fermented Artisanal Dairy Products in Benin
Staphylococcus species are considered as one of the major pathogens causing outbreaks of food poisoning. The aim of this work was to assess the toxinogenic and antibiotic susceptibility profiles of the strains of Staphylococcus spp isolated from three types of fermented dairy products (yoghourt, mil...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Hindawi
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7649661/ https://www.ncbi.nlm.nih.gov/pubmed/33204534 http://dx.doi.org/10.1155/2020/7938149 |
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author | Tohoyessou, Majoie Géroxie Mousse, Wassiyath Sina, Haziz Kona, Fernique Azanghadji, Tania Guessennd, Nathalie Baba-Moussa, Farid Dadie, Thomas Adjanohoun, Adolphe Baba-Moussa, Lamine |
author_facet | Tohoyessou, Majoie Géroxie Mousse, Wassiyath Sina, Haziz Kona, Fernique Azanghadji, Tania Guessennd, Nathalie Baba-Moussa, Farid Dadie, Thomas Adjanohoun, Adolphe Baba-Moussa, Lamine |
author_sort | Tohoyessou, Majoie Géroxie |
collection | PubMed |
description | Staphylococcus species are considered as one of the major pathogens causing outbreaks of food poisoning. The aim of this work was to assess the toxinogenic and antibiotic susceptibility profiles of the strains of Staphylococcus spp isolated from three types of fermented dairy products (yoghourt, millet dêguê, and couscous dêguê). The isolation of the Staphylococcus strains was performed on selective media, and their identification was done using biochemical and molecular methods. The susceptibility at 15 antibiotics tested was assessed using the disc diffusion method. The immunodiffusion method was used to evaluate the toxin (luk-E/D, luk-S/F, ETA, and ETB) production. Biofilm formation was qualitatively researched on microplates. Less than half (42.77%) of the collected samples were contaminated with Staphylococcus spp. The yoghourt and millet dêguê samples collected in the afternoon were more contaminated than those collected in the morning. The S. aureus, S. capitis, and S. xylosus strains, respectively, were the most present. S. aureus was the only coagulase-positive species identified in our samples. The highest resistance to antibiotics was observed with penicillin (100%) irrespective of the nature of the sample. S. aureus strains were highly (71.4%) resistant to methicillin. The S. aureus strains were the most biofilm-forming (27.6%), followed by S. capitis strains. Panton and Valentine's leukocidin (luk-S/F) was produced by only S. aureus strains at a rate of 8.33%. Only coagulase-negative Staphylococcus (CNS) produced Luk-E/D. The high rates of Staphylococci contamination indicate bad hygiene quality during the production and distribution of dairy products. It is, therefore, necessary to improve the quality of fermented milk products. |
format | Online Article Text |
id | pubmed-7649661 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | Hindawi |
record_format | MEDLINE/PubMed |
spelling | pubmed-76496612020-11-16 Toxin Production and Resistance of Staphylococcus Species Isolated from Fermented Artisanal Dairy Products in Benin Tohoyessou, Majoie Géroxie Mousse, Wassiyath Sina, Haziz Kona, Fernique Azanghadji, Tania Guessennd, Nathalie Baba-Moussa, Farid Dadie, Thomas Adjanohoun, Adolphe Baba-Moussa, Lamine J Pathog Research Article Staphylococcus species are considered as one of the major pathogens causing outbreaks of food poisoning. The aim of this work was to assess the toxinogenic and antibiotic susceptibility profiles of the strains of Staphylococcus spp isolated from three types of fermented dairy products (yoghourt, millet dêguê, and couscous dêguê). The isolation of the Staphylococcus strains was performed on selective media, and their identification was done using biochemical and molecular methods. The susceptibility at 15 antibiotics tested was assessed using the disc diffusion method. The immunodiffusion method was used to evaluate the toxin (luk-E/D, luk-S/F, ETA, and ETB) production. Biofilm formation was qualitatively researched on microplates. Less than half (42.77%) of the collected samples were contaminated with Staphylococcus spp. The yoghourt and millet dêguê samples collected in the afternoon were more contaminated than those collected in the morning. The S. aureus, S. capitis, and S. xylosus strains, respectively, were the most present. S. aureus was the only coagulase-positive species identified in our samples. The highest resistance to antibiotics was observed with penicillin (100%) irrespective of the nature of the sample. S. aureus strains were highly (71.4%) resistant to methicillin. The S. aureus strains were the most biofilm-forming (27.6%), followed by S. capitis strains. Panton and Valentine's leukocidin (luk-S/F) was produced by only S. aureus strains at a rate of 8.33%. Only coagulase-negative Staphylococcus (CNS) produced Luk-E/D. The high rates of Staphylococci contamination indicate bad hygiene quality during the production and distribution of dairy products. It is, therefore, necessary to improve the quality of fermented milk products. Hindawi 2020-10-28 /pmc/articles/PMC7649661/ /pubmed/33204534 http://dx.doi.org/10.1155/2020/7938149 Text en Copyright © 2020 Majoie Géroxie Tohoyessou et al. https://creativecommons.org/licenses/by/4.0/ This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Research Article Tohoyessou, Majoie Géroxie Mousse, Wassiyath Sina, Haziz Kona, Fernique Azanghadji, Tania Guessennd, Nathalie Baba-Moussa, Farid Dadie, Thomas Adjanohoun, Adolphe Baba-Moussa, Lamine Toxin Production and Resistance of Staphylococcus Species Isolated from Fermented Artisanal Dairy Products in Benin |
title | Toxin Production and Resistance of Staphylococcus Species Isolated from Fermented Artisanal Dairy Products in Benin |
title_full | Toxin Production and Resistance of Staphylococcus Species Isolated from Fermented Artisanal Dairy Products in Benin |
title_fullStr | Toxin Production and Resistance of Staphylococcus Species Isolated from Fermented Artisanal Dairy Products in Benin |
title_full_unstemmed | Toxin Production and Resistance of Staphylococcus Species Isolated from Fermented Artisanal Dairy Products in Benin |
title_short | Toxin Production and Resistance of Staphylococcus Species Isolated from Fermented Artisanal Dairy Products in Benin |
title_sort | toxin production and resistance of staphylococcus species isolated from fermented artisanal dairy products in benin |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7649661/ https://www.ncbi.nlm.nih.gov/pubmed/33204534 http://dx.doi.org/10.1155/2020/7938149 |
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