Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/40288
Título: 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
Palavras-chave: Strains
Antimicrobial compounds
Staphylococcus aureus
Inhibitory activity
Cepas
Compostos antimicrobianos
Atividade inibitória
Data do documento: Mai-2019
Editor: Wiley Online Library
Citação: OLIVEIRA, A. P. D. de et al. 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. International Journal of Dairy Technology, [S.I.], v. 73, n. 2, p. 345-356, May 2019.
Resumo: Twenty isolates from milk and goat cheese were confirmed as Staphylococcus aureus. These isolates were characterised for phenotypic properties related to cell adhesion and for the presence of enterotoxin production, intercellular adhesion and β‐lactam resistance genes. Staphylococcus aureus L47 showed cell adhesion ability and positivity for the sec, sed, icaD, mecA and blaZ genes. Three antimicrobial compounds were tested singly or in pairs for growth control of strain L47: gallic acid (GA), nisin and essential oil (EO) of Croton heliotropiifolius (velame). At 24 h, EO and EO + nisin showed higher inhibitory activity against S. aureus L47 in goat milk.
URI: https://onlinelibrary.wiley.com/doi/abs/10.1111/1471-0307.12673
http://repositorio.ufla.br/jspui/handle/1/40288
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