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Growth and enterotoxin A production by Staphylococcus aureus S6 in Manchego type cheese
Author(s) -
GomezLucia E.,
Blanco J. L.,
Goyache J.,
Fuente R. de La,
Vazquez J. A.,
Ferri E. F. R.,
Suarez G.
Publication year - 1986
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1986.tb01722.x
Subject(s) - enterotoxin , starter , food science , staphylococcus aureus , chemistry , microbiology and biotechnology , inoculation , biology , bacteria , escherichia coli , biochemistry , genetics , immunology , gene
(from cow, goat and sheep) was inoculated with Staphylococcus aureus strain S6, which is generally considered to be a strong enterotoxin B producer and a weak enterotoxin A producer. It was then used to make Manchego type cheese as prepared industrially. Two concentrations of starter culture (1% and 0.1%) were tested. Staphylococcal growth was good in both but better in the more dilute culture. Staphylococcal enterotoxin B was not detected at any stage of the ripening process of any cheese tested. However enterotoxin A was detected in both starter concentrations, reaching as high as 769 ng/100 g of cheese in the 0.1% starter batches.