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

• Published in: Journal of dairy science Vol. 103; no. 5; pp. 4100 - 4108
• Main Authors: Silva, G.O., Castro, R.D., Oliveira, L.G., Sant'Anna, F.M., Barbosa, C.D., Sandes, S.H.C., Silva, R.S., Resende, M.F.S., Lana, A.M.Q., Nunes, A.C., Cerqueira, M.M.O.P., Souza, M.R.
• Format: Journal Article
• Language: English
• Published: United States Elsevier Inc 01.05.2020
• Subjects: 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; staphylococcal enterotoxin; lactic acid bacterium; gene expression; 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 pro...