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.

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Author(s): OLIVEIRA, A. P. D. de; COSTA, M. M. da; NOGUEIRA, D. M.; DIAS, F. S.

Summary: 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.

Publication year: 2019

Types of publication: Journal article

Unit: Embrapa Semi-arid Region

Keywords: Biofilme, Caatinga, Caprino, Caprinocultura, Compostos antimicrobianos, Dairy goats, Essential oils, Genes de enterotoxinas, Goats, Leite de Cabra, Nisina, Queijo, Staphylococcus Aureus, Staphylococcus aureus subsp. aureus, Velame, Ácido gálico, Óleo Essencial

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