Viability of Staphylococcus aureus and expression of its toxins (SEC and TSST-1) in cheeses using Lactobacillus rhamnosus D1 or Weissella paramesenteroides GIR16L4 or both as starter cultures

Staphylococcus aureus is one of the main causative agents of food poisoning. This bacterium is an important component of cheese microbiota and plays an important role in foodborne diseases. Another important component of the microbiota is the lactic acid bacterium, which actively participates in pro...

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Veröffentlicht in:	Journal of dairy science 2020-05, Vol.103 (5), p.4100-4108
Hauptverfasser:	Silva, G.O., Castro, R.D., Oliveira, L.G., Sant'Anna, F.M., Barbosa, C.D., Sandes, S.H.C., Silva, R.S., Resende, M.F.S., Lana, A.M.Q., Nunes, A.C., Cerqueira, M.M.O.P., Souza, M.R.
Format:	Artikel
Sprache:	eng
Schlagworte:	cheese gene expression lactic acid bacterium staphylococcal enterotoxin
Online-Zugang:	Volltext
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