Effects of storage temperatures on survival and enterotoxin production of Staphylococcus aureus in Turkish white pickled cheese
Malaysian Journal of Microbiology
;
: 326-333, 2017.
Artigo
em Inglês
| WPRIM
| ID: wpr-629127
ABSTRACT
Aims:
Turkish white pickled cheese is the most consumed cheese type in Turkey and it is an important food to be evaluated in terms of food safety. In this study we investigated the behavior (survival and production of enterotoxin) of Staphylococcus aureus (S. aureus) NCTC 10654 in Turkish white pickled cheeses, which were ripened at 4 °C and 12 °C for 90 days. Methodology andresults:
Counting of microorganisms was carried out by conventional methods on appropriate media. Detection of enterotoxins was performed by double-sandwich ELISA technique and gene region responsible for enterotoxin production by reverse transcription-PCR (RT-PCR). The counts of S. aureus decreased (p 0.05). Staphylococcal enterotoxin could not be detected in the cheeses during ripening. Staphylococcal enterotoxin (SE) B mRNA was detected in cheese samples on days 1, 15, and 30 of ripening by RT-PCR. The SEB mRNA expression levels had differed according to the storage temperature. Conclusion, significance and impact of study This study showed that enterotoxin B producing S. aureus decreased in Turkish white pickled cheese stored at different temperatures and it could not produce enterotoxins, possibly due to factors such as type and nature of the cheese, and the conditions of production and activity of the starter culture.
Texto completo:
DisponíveL
Índice:
WPRIM (Pacífico Ocidental)
Idioma:
Inglês
Revista:
Malaysian Journal of Microbiology
Ano de publicação:
2017
Tipo de documento:
Artigo
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