Staphylococcus aureus FRI S-6 viability and its SEB production in cheese produced with Lactobacillus rhamnosus and Lactococcus lactis

摘要

Staphylococcus aureus was inoculated in cheese elaborated with Lactobacillus rhamnosus and Lactococcus lactis, produced in a sterile lab, previously isolated from Brazilian coalho artisanal cheese and identified by PCR-ARDRA16S-23S. L. lactis was able to reduce the staphylococcal count on the first day after cheese production (P<0.05) from 3.33x10 7 CFU/g to 1.0x10 7 CFU/g. L. rhamnosus did not inhibit S. aureus growth. The presence of lactic acid bacteria (LAB), mainly L. lactis, also showed evidences of inhibition of the enterotoxin B production, and the staphylococcal enterotoxins concentration on the 15 th day was lower than the commercial kit threshold. Hence, the studied LAB may contribute to the sanitary quality of artisanal cheeses.