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

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dc.creatorOliveira, Anay Priscilla David de
dc.creatorCosta, Mateus Matiuzzi da
dc.creatorNogueira, Daniel Maia
dc.creatorDias, Francesca Silva
dc.date.accessioned2020-04-23T17:51:27Z
dc.date.available2020-04-23T17:51:27Z
dc.date.issued2019-05
dc.description.abstractTwenty 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.pt_BR
dc.identifier.citationOLIVEIRA, 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.pt_BR
dc.identifier.urihttps://repositorio.ufla.br/handle/1/40288
dc.identifier.urihttps://onlinelibrary.wiley.com/doi/abs/10.1111/1471-0307.12673pt_BR
dc.languageenpt_BR
dc.publisherWiley Online Librarypt_BR
dc.rightsopenAccesspt_BR
dc.sourceInternational Journal of Dairy Technologypt_BR
dc.subjectStrainspt_BR
dc.subjectAntimicrobial compoundspt_BR
dc.subjectStaphylococcus aureuspt_BR
dc.subjectInhibitory activitypt_BR
dc.subjectCepaspt_BR
dc.subjectCompostos antimicrobianospt_BR
dc.subjectAtividade inibitóriapt_BR
dc.titleCharacterisation of Staphylococcus aureus strains from milk and goat cheese and evaluation of their inhibition by gallic acid, nisin and velame of the Brazilian caatingapt_BR
dc.typeArtigopt_BR

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