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Growth and enterotoxin production of Staphylococcus aureus in Iranian ultra‐filtered white cheese
Author(s) -
Mohammadi Khosrow,
Hanifian Shahram
Publication year - 2015
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12158
Subject(s) - enterotoxin , staphylococcus aureus , food science , starter , microbiology and biotechnology , listeria monocytogenes , chemistry , biology , bacteria , escherichia coli , biochemistry , gene , genetics
This study aimed to investigate the growth and enterotoxin production of Staphylococcus aureus during the ripening and storage of Iranian ultra‐filtered white cheese ( IUFWC ). According to the results, the addition of starter culture had significant inhibitory effects on the growth and enterotoxin production of S. aureus . Moreover, prolong survival and enterotoxin production were observed in the samples with the highest inoculum (5 log CFU /g) of S. aureus . It was concluded that proper activity of the starter culture together with the refrigeration storage of IUFWC was the key element in inhibiting the growth and enterotoxin production of S. aureus .