Título:	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.
Autor:	OLIVEIRA, A. P. D. de COSTA, M. M. da NOGUEIRA, D. M. DIAS, F. S.
Afiliación:	ANAY PRISCILLA DAVID DE OLIVEIRA; MATEUS MATIUZZI DA COSTA; DANIEL MAIA NOGUEIRA, CPATSA; FRANCESCA SILVA DIAS.
Año:	2019
Referencia:	International Journal of Dairy Technology, v. 70, p. 1-12, 2019.
Descripción:	Twenty isolates from milk and goat cheese were confirmed asStaphylococcus aureus. These isolateswere characterised for phenotypic properties related to cell adhesion and for the presence ofenterotoxin production, intercellular adhesion andb-lactam resistance genes.Staphylococcus aur-eusL47 showed cell adhesion ability and positivity for thesec,sed,icaD,mecA andblaZgenes.Three antimicrobial compounds were tested singly or in pairs for growth control of strain L47: gal-lic acid (GA), nisin and essential oil (EO) ofCroton heliotropiifolius(velame). At 24 h, EO andEO+nisin showed higher inhibitory activity againstS. aureusL47 in goat milk.
Thesagro:	Caprino Caprinocultura Queijo Leite de Cabra Staphylococcus Aureus Caatinga Biofilme Óleo Essencial
NAL Thesaurus:	Staphylococcus aureus subsp. aureus Goats Dairy goats Essential oils
Palabras clave:	Ácido gálico Nisina Velame Genes de enterotoxinas Compostos antimicrobianos
DOI:	10.1111/1471-0307.12673
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CPATSA)