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Behaviour of Staphylococcus aureus strains, producers of enterotoxins C 1 or C 2 , during the manufacture and storage of Burgos cheese
Author(s) -
Otero A.,
García M.C.,
García M.L.,
Prieto M.,
Moreno B.
Publication year - 1988
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.1365-2672.1988.tb02730.x
Subject(s) - staphylococcus aureus , enterotoxin , pasteurization , food science , mesophile , strain (injury) , microbiology and biotechnology , population , biology , inoculation , micrococcaceae , bacteria , escherichia coli , medicine , immunology , biochemistry , genetics , environmental health , anatomy , gene
Burgos cheese was manufactured from pasteurized ewes milk inoculated with Staphylococcus aureus strains FRI 137 and FRI 361, at levels of ca 10 3 and 10 5 cfu/ml and stored at 4°, 10° and 15°C and at room temperature (10°‐15°C). Populations of Staph. aureus and mesophilic aerobes, pH, and production of thermonuclease and enterotoxins C 1 and C 2 were investigated. Aerobic counts increased during cheese‐making and storage. With both test strains, important growth was observed only during the storage period, the larger levels corresponding to the higher temperatures. Although Staph. aureus strains attained populations of over 10 8 cfu/g, no enterotoxin was detected. Strain FRI 361 reached 10 7 cfu/g without production of a detectable amount of thermonuclease. With strain FRI 137, the minimal population associated with enzyme activity was influenced by the inoculum size. Staphylococcus aureus counts are better indicators of staphylococcal growth in Burgos cheese than the thermonuclease test.