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.

Twenty isolates from milk and goat cheese were confirmed asStaphylococcus aureus. These isolateswere characterised for phenotypic properties related to cell adhesion and for the presence ofenterotoxin production, intercellular adhesion andb-lactam resistance genes.Staphylococcus aur-eusL47 showed cell adhesion ability and positivity for thesec,sed,icaD,mecA andblaZgenes.Three antimicrobial compounds were tested singly or in pairs for growth control of strain L47: gal-lic acid (GA), nisin and essential oil (EO) ofCroton heliotropiifolius(velame). At 24 h, EO andEO+nisin showed higher inhibitory activity againstS. aureusL47 in goat milk.

Bibliographic Details

Main Authors:	OLIVEIRA, A. P. D. de, COSTA, M. M. da, NOGUEIRA, D. M., DIAS, F. S.
Other Authors:	ANAY PRISCILLA DAVID DE OLIVEIRA; MATEUS MATIUZZI DA COSTA; DANIEL MAIA NOGUEIRA, CPATSA; FRANCESCA SILVA DIAS.
Format:	Artigo de periódico biblioteca
Language:	English eng
Published:	2019-12-27
Subjects:	Ácido gálico, Nisina, Velame, Genes de enterotoxinas, Compostos antimicrobianos, Caprino, Caprinocultura, Queijo, Leite de Cabra, Staphylococcus Aureus, Caatinga, Biofilme, Óleo Essencial, Staphylococcus aureus subsp. aureus, Goats, Dairy goats, Essential oils,
Online Access:	http://www.alice.cnptia.embrapa.br/alice/handle/doc/1117772
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