Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/40288
metadata.artigo.dc.title: 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
metadata.artigo.dc.creator: Oliveira, Anay Priscilla David de
Costa, Mateus Matiuzzi da
Nogueira, Daniel Maia
Dias, Francesca Silva
metadata.artigo.dc.subject: Strains
Antimicrobial compounds
Staphylococcus aureus
Inhibitory activity
Cepas
Compostos antimicrobianos
Atividade inibitória
metadata.artigo.dc.publisher: Wiley Online Library
metadata.artigo.dc.date.issued: May-2019
metadata.artigo.dc.identifier.citation: OLIVEIRA, A. P. D. de et al. 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. International Journal of Dairy Technology, [S.I.], v. 73, n. 2, p. 345-356, May 2019.
metadata.artigo.dc.description.abstract: Twenty isolates from milk and goat cheese were confirmed as Staphylococcus aureus. These isolates were characterised for phenotypic properties related to cell adhesion and for the presence of enterotoxin production, intercellular adhesion and β‐lactam resistance genes. Staphylococcus aureus L47 showed cell adhesion ability and positivity for the sec, sed, icaD, mecA and blaZ genes. Three antimicrobial compounds were tested singly or in pairs for growth control of strain L47: gallic acid (GA), nisin and essential oil (EO) of Croton heliotropiifolius (velame). At 24 h, EO and EO + nisin showed higher inhibitory activity against S. aureus L47 in goat milk.
metadata.artigo.dc.identifier.uri: https://onlinelibrary.wiley.com/doi/abs/10.1111/1471-0307.12673
http://repositorio.ufla.br/jspui/handle/1/40288
metadata.artigo.dc.language: en
Appears in Collections:DQI - Artigos publicados em periódicos

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.