Alteração - Atendimento do Repositório Institucionalclique aqui para acessar a portaria
Please use this identifier to cite or link to this item:
|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.publisher:||Wiley Online Library|
|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.|
|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.