Viability of Staphylococcus aureus and expression of its toxins (SEC and TSST-1) in cheeses using Lactobacillus rhamnosus D1 or Weissella paramesenteroides GIR16L4 or both as starter cultures
Staphylococcus aureus is one of the main causative agents of food poisoning. This bacterium is an important component of cheese microbiota and plays an important role in foodborne diseases. Another important component of the microbiota is the lactic acid bacterium, which actively participates in pro...
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| Published in | Journal of dairy science Vol. 103; no. 5; pp. 4100 - 4108 |
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| Main Authors | , , , , , , , , , , , |
| Format | Journal Article |
| Language | English |
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United States
Elsevier Inc
01.05.2020
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| Online Access | Get full text |
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| Abstract | Staphylococcus aureus is one of the main causative agents of food poisoning. This bacterium is an important component of cheese microbiota and plays an important role in foodborne diseases. Another important component of the microbiota is the lactic acid bacterium, which actively participates in processes that define the physicochemical, sensorial, and microbiological features of cheese. Of the various microbiological interactions in cheese, the interaction between lactic acid bacteria and Staph. aureus is most relevant. To this end, we evaluated the viability of Staph. aureus strains and the expression of their enterotoxins in cheeses produced experimentally, using Weissella paramesenteroides GIR16L4 or Lactobacillus rhamnosus D1 or both as starter cultures. Over 7 d, we observed that the presence of lactic acid bacteria did not impair Staph. aureus growth. However, via qPCR we observed a change in the gene expression of staphylococcal enterotoxins, suggesting that molecular communication exists between Staph. aureus strains and lactic acid bacteria in cheese. |
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| AbstractList | Staphylococcus aureus is one of the main causative agents of food poisoning. This bacterium is an important component of cheese microbiota and plays an important role in foodborne diseases. Another important component of the microbiota is the lactic acid bacterium, which actively participates in processes that define the physicochemical, sensorial, and microbiological features of cheese. Of the various microbiological interactions in cheese, the interaction between lactic acid bacteria and Staph. aureus is most relevant. To this end, we evaluated the viability of Staph. aureus strains and the expression of their enterotoxins in cheeses produced experimentally, using Weissella paramesenteroides GIR16L4 or Lactobacillus rhamnosus D1 or both as starter cultures. Over 7 d, we observed that the presence of lactic acid bacteria did not impair Staph. aureus growth. However, via qPCR we observed a change in the gene expression of staphylococcal enterotoxins, suggesting that molecular communication exists between Staph. aureus strains and lactic acid bacteria in cheese. Staphylococcus aureus is one of the main causative agents of food poisoning. This bacterium is an important component of cheese microbiota and plays an important role in foodborne diseases. Another important component of the microbiota is the lactic acid bacterium, which actively participates in processes that define the physicochemical, sensorial, and microbiological features of cheese. Of the various microbiological interactions in cheese, the interaction between lactic acid bacteria and Staph. aureus is most relevant. To this end, we evaluated the viability of Staph. aureus strains and the expression of their enterotoxins in cheeses produced experimentally, using Weissella paramesenteroides GIR16L4 or Lactobacillus rhamnosus D1 or both as starter cultures. Over 7 d, we observed that the presence of lactic acid bacteria did not impair Staph. aureus growth. However, via qPCR we observed a change in the gene expression of staphylococcal enterotoxins, suggesting that molecular communication exists between Staph. aureus strains and lactic acid bacteria in cheese.Staphylococcus aureus is one of the main causative agents of food poisoning. This bacterium is an important component of cheese microbiota and plays an important role in foodborne diseases. Another important component of the microbiota is the lactic acid bacterium, which actively participates in processes that define the physicochemical, sensorial, and microbiological features of cheese. Of the various microbiological interactions in cheese, the interaction between lactic acid bacteria and Staph. aureus is most relevant. To this end, we evaluated the viability of Staph. aureus strains and the expression of their enterotoxins in cheeses produced experimentally, using Weissella paramesenteroides GIR16L4 or Lactobacillus rhamnosus D1 or both as starter cultures. Over 7 d, we observed that the presence of lactic acid bacteria did not impair Staph. aureus growth. However, via qPCR we observed a change in the gene expression of staphylococcal enterotoxins, suggesting that molecular communication exists between Staph. aureus strains and lactic acid bacteria in cheese. |
| Author | Nunes, A.C. Oliveira, L.G. Sant'Anna, F.M. Barbosa, C.D. Lana, A.M.Q. Sandes, S.H.C. Silva, R.S. Cerqueira, M.M.O.P. Resende, M.F.S. Castro, R.D. Souza, M.R. Silva, G.O. |
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| Cites_doi | 10.1128/AEM.01736-09 10.1016/j.ijfoodmicro.2008.12.015 10.1590/S0101-20612006000100007 10.1016/S0924-2244(00)00057-1 10.1128/AEM.02388-08 10.3920/BM2013.0092 10.1016/j.fm.2019.02.016 10.1128/JCM.41.10.4683-4687.2003 10.1016/j.micres.2017.03.008 10.3168/jds.S0022-0302(55)95015-3 10.1128/AEM.02287-14 10.1016/S0140-6736(00)04403-2 10.1371/annotation/3d8a6578-ce56-45aa-bc71-05078355b851 10.1128/aem.56.2.555-559.1990 10.1016/j.fm.2008.01.005 10.3920/BM2016.0163 10.1016/j.idairyj.2007.03.015 10.1128/IAI.70.2.631-641.2002 10.1590/S0102-09352013000600038 10.1111/j.1365-2672.2008.03869.x 10.1080/10408398.2017.1289149 10.1016/j.bjm.2018.02.001 10.1186/gb-2007-8-2-r19 |
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| Copyright | 2020 American Dairy Science Association Copyright © 2020 American Dairy Science Association. Published by Elsevier Inc. All rights reserved. |
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| Keywords | staphylococcal enterotoxin lactic acid bacterium gene expression cheese |
| Language | English |
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| SubjectTerms | bacterial contamination cheese cheese starters cheeses enterotoxins etiological agents food contamination foodborne illness gene expression lactic acid bacteria lactic acid bacterium Lactobacillus rhamnosus quantitative polymerase chain reaction staphylococcal enterotoxin Staphylococcus aureus viability Weissella paramesenteroides |
| Title | Viability of Staphylococcus aureus and expression of its toxins (SEC and TSST-1) in cheeses using Lactobacillus rhamnosus D1 or Weissella paramesenteroides GIR16L4 or both as starter cultures |
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