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Viabilidade de Staphylococcus aureus FRI S-6 e produ??o de SEB em queijo elaborado com adi??o de Lactobacillus rhamnosus e Lactococcus lactis
Seridan, B.;Souza, M.R.;Nicoli, J.R.;Carmo, L.S.;Menezes, L.D.M.;Oliveira, D.L.S.;Andrade, E.H.P.;
Arquivo Brasileiro de Medicina Veterinária e Zootecnia , 2012, DOI: 10.1590/S0102-09352012000200029
Abstract: staphylococcus aureus was inoculated in cheese elaborated with lactobacillus rhamnosus and lactococcus lactis, produced in a sterile lab, previously isolated from brazilian coalho artisanal cheese and identified by pcr-ardra16s-23s. l. lactis was able to reduce the staphylococcal count on the first day after cheese production (p<0.05) from 3.33x107cfu/g to 1.0x107cfu/g. l. rhamnosus did not inhibit s. aureus growth. the presence of lactic acid bacteria (lab), mainly l. lactis, also showed evidences of inhibition of the enterotoxin b production, and the staphylococcal enterotoxins concentration on the 15th day was lower than the commercial kit threshold. hence, the studied lab may contribute to the sanitary quality of artisanal cheeses.
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