曼彻格生羊乳干酪中的金黄色葡萄球菌、耐热核酸酶和葡萄球菌肠毒素
Staphylococcus aureus, thermostable nuclease and staphylococcal enterotoxins in raw ewes' milk Manchego cheese.
作者信息
Nuñez M, Bautista L, Medina M, Gaya P
机构信息
Departamento de Bioquímica y Microbiología, Instituto Nacional de Investigaciones Agrarias, Madrid, Spain.
出版信息
J Appl Bacteriol. 1988 Jul;65(1):29-34. doi: 10.1111/j.1365-2672.1988.tb04313.x.
Growth and survival of two enterotoxigenic strains of Staphylococcus aureus were studied during manufacture and ripening of eight batches of raw ewes' milk Manchego cheese. Only 2-3 generations of Staph. aureus occurred in the vat and during pressing. The death rate of Staph. aureus (mean decrease in log cfu/g/week of ripening) from day 1 to day 60 was 0.421 in cheese made with 1% Streptococcus lactis starter and 0.404 in cheese made without starter. Thermostable nuclease was produced in the vat by growing Staph. aureus cells; it was inactivated by rennet during the first 24 h and synthesized again by surviving cells of Staph. aureus from day 1 to day 60. Staphylococcal enterotoxins A, B, C and D were not detected in any batches of cheese, even though Staph. aureus counts exceeded 10(7) cfu/g.
在八批生羊乳曼彻格奶酪的制作和成熟过程中，研究了两种产肠毒素金黄色葡萄球菌菌株的生长和存活情况。在大桶中和压制过程中，金黄色葡萄球菌仅繁殖2 - 3代。在成熟第1天至第60天，在添加1%乳酸链球菌发酵剂制作的奶酪中，金黄色葡萄球菌的死亡率（成熟过程中每克奶酪中菌落形成单位对数每周的平均下降率）为0.421，在未添加发酵剂制作的奶酪中为0.404。在大桶中生长的金黄色葡萄球菌细胞会产生耐热核酸酶；在前24小时内它会被凝乳酶灭活，从第1天到第60天，存活的金黄色葡萄球菌细胞会再次合成该酶。在任何一批奶酪中均未检测到葡萄球菌肠毒素A、B、C和D，尽管金黄色葡萄球菌的菌落计数超过了10⁷ cfu/g。
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