Consulta: creatorFacets:"Gomes,F.C.O."
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Data/hora: 11/06/2024 11:02:57

Identification of Staphylococcus spp. isolated during the ripening process of a traditional minas cheese
Provedor de dados: 45
Autores: Borelli,B.M.; Lacerda,I.C.A.; Brandão,L.R.; Vianna,C.R.; Ferreira,M.C.; Gomes,F.C.O.; Carmo,L.S.; Heneine,L.G.D.; Rosa,C.A.
The population dynamics of Staphylococcus spp. was studied during the ripening of Canastra Minas cheese at three farms located in the State of Minas Gerais, Brazil. The presence of coagulase (coa), thermonuclease (nuc), and enterotoxin (sea, seb, sec, and sed) genes was investigated in Staphylococcus strains isolated during the 60-day cheese-ripening period. The presence of the staphylococcal enterotoxins A, C, and D was also investigated in the cheese samples. Cheese samples that were matured for 0, 7, 15, 30, and 45 days presented staphylococci counts from 10³ to 10(8)cfu/g. All isolates considered coagulase-positive by physiological tests had the coa gene. However, no association was observed between the results obtained with biochemical tests and those...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Canastra Minas cheese; Staphylococcus; Enterotoxin.
Ano: 2011
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352011000200028