Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, campus Pampulha da Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil.
Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, campus Pampulha da Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil.
J Dairy Sci. 2020 May;103(5):4100-4108. doi: 10.3168/jds.2018-16037. Epub 2020 Mar 18.
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 processes that define the physicochemical, sensorial, and microbiological features of cheese. Of the various microbiological interactions in cheese, the interaction between lactic acid bacteria and Staph. aureus is most relevant. To this end, we evaluated the viability of Staph. aureus strains and the expression of their enterotoxins in cheeses produced experimentally, using Weissella paramesenteroides GIR16L4 or Lactobacillus rhamnosus D1 or both as starter cultures. Over 7 d, we observed that the presence of lactic acid bacteria did not impair Staph. aureus growth. However, via qPCR we observed a change in the gene expression of staphylococcal enterotoxins, suggesting that molecular communication exists between Staph. aureus strains and lactic acid bacteria in cheese.
金黄色葡萄球菌是引起食物中毒的主要病原体之一。这种细菌是奶酪微生物群的重要组成部分，在食源性疾病中发挥着重要作用。微生物群的另一个重要组成部分是乳酸菌，它积极参与定义奶酪理化、感官和微生物特征的过程。在奶酪中的各种微生物相互作用中，乳酸菌与金黄色葡萄球菌之间的相互作用最为重要。为此，我们使用魏斯氏菌 GIR16L4 或鼠李糖乳杆菌 D1 或两者作为起始培养物，评估了金黄色葡萄球菌菌株的活力及其肠毒素的表达在实验生产的奶酪中。在 7 天的时间里，我们观察到乳酸菌的存在并没有损害金黄色葡萄球菌的生长。然而，通过 qPCR 我们观察到葡萄球菌肠毒素基因表达的变化，这表明金黄色葡萄球菌菌株和奶酪中的乳酸菌之间存在分子通讯。
