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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
Author(s) -
Oliveira Anay Priscilla David de,
Costa Mateus Matiuzzi da,
Nogueira Daniel Maia,
Dias Francesca Silva
Publication year - 2020
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 - 10.1111/1471-0307.12673
Subject(s) - nisin , staphylococcus aureus , microbiology and biotechnology , antimicrobial , enterotoxin , gallic acid , food science , listeria monocytogenes , chemistry , biology , bacteria , gene , biochemistry , escherichia coli , genetics , antioxidant
Twenty isolates from milk and goat cheese were confirmed as Staphylococcus aureus . These isolates were characterised for phenotypic properties related to cell adhesion and for the presence of enterotoxin production, intercellular adhesion and β‐lactam resistance genes. Staphylococcus aureus L47 showed cell adhesion ability and positivity for the sec , sed , ica D, mec A and blaZ genes. Three antimicrobial compounds were tested singly or in pairs for growth control of strain L47: gallic acid (GA), nisin and essential oil (EO) of Croton heliotropiifolius (velame). At 24 h, EO and EO + nisin showed higher inhibitory activity against S. aureus L47 in goat milk.