| Revista: | Anais da Academia Brasileira de Ciencias |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000435919 |
| ISSN: | 0001-3765 |
| Autores: | Melo, Fernanda Danielle1 Sfaciotte, Ricardo Antonio P1 Dalmina, Karine Andrezza1 Wildemann, Paula1 Parussolo, Leandro2 Wosiacki, Sheila R3 Costa, Ubirajara M. da1 Ferraz, Sandra Maria1 |
| Instituciones: | 1Universidade do Estado de Santa Catarina, Centro de Ciencias Agroveterinarias, Lages, Santa Catarina. Brasil 2Instituto Federal de Santa Catarina, Florianopolis, Santa Catarina. Brasil 3Universidade Estadual de Maringa, Umuarama, Parana. Brasil |
| Año: | 2020 |
| Volumen: | 92 |
| Número: | 3 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Analítico, descriptivo |
| Resumen en inglés | In this work, we investigated the phenotypic profile of Staphylococcus spp. isolates recovered from raw milk and artisanal cheese, and their enterotoxigenic potential through the detection of classical enterotoxin genes (sea, seb, sec, sed and see). A total of 104 isolates (58 coagulase-positive Staphylococcus – CoPS; and 46 coagulase-negative Staphylococcus- CoNS) were used, of which 33 were retrieved from raw milk and 71 from artisanal cheese produced in the Serrana region of Santa Catarina. Identification of CoPS was conducted via biochemical tests. Detection of the genes sea, seb, sec, sed, and see was carried out by multiplex PCR technique. Among the 58 CoPS analyzed, 64% were identified as S. aureus, 22% as S. scheiferi coagulans, 12% as S. hyicus and as 2% S. intermedius. In the present study was noted that 40% of CoPS isolates retrieved from milk harbored seb gene, while only one from artisanal cheese was positive for gene sea. In this study all CoNS samples investigated were negative for enterotoxins genes. The enterotoxigenic potential of CoPS, is an issue of great importance for public health. For that reason, it is necessary that cheese factories strictly follow the safety processes involved in manufacturing |
| Disciplinas: | Química |
| Palabras clave: | Química de alimentos, Análisis microbiológico, Leche cruda, Queso, Enterotoxinas, Staphylococcus |
| Keyword: | Food chemistry, Microbiological analysis, Raw milk, Cheese, Enterotoxins, Staphylococcus |
| Texto completo: | Texto completo (Ver HTML) Texto completo (Ver PDF) |
