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Arquivo Brasileiro de Medicina Veterinária e Zootecnia
Print version ISSN 0102-0935
SERIDAN, B. et al. Staphylococcus aureus FRI S-6 viability and its SEB production in cheese produced with Lactobacillus rhamnosus and Lactococcus lactis. Arq. Bras. Med. Vet. Zootec. [online]. 2012, vol.64, n.2, pp.465-470. ISSN 0102-0935. http://dx.doi.org/10.1590/S0102-09352012000200029.
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.
Keywords : cheese; Staphylococcus aureus; Lactococcus lactis; Lactobacillus rhamnosus; enterotoxin; sanitary quality.