Staphylococcal enterotoxin production in model samples of milk and fresh cheese

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F14%3A43872913" target="_blank" >RIV/62157124:16270/14:43872913 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Staphylococcal enterotoxin production in model samples of milk and fresh cheese

Popis výsledku v původním jazyce

Goats' milk, ewes' milk, cows' milk and fresh cheese made from different milk types was inoculated with a Staphylococcus aureus strain. Growth of Staph. aureus was quantified by plate method on Baird-Parker agar and staphylococcal enterotoxin C production was determined by enzyme-linked immunofluorescent assay (ELFA) using an automated miniVIDAS instrument (BioMérieux, Marcy l'Étoile, France). The influence of inappropriate storage conditions (15 °C, 22 °C) and milk type on growth of Staph. aureus in dairy products were evaluated. Results of the model experiments linked the dependence of Staph. aureus multiplication and subsequent production of staphylococcal enterotoxins to the storage temperature and type of milk. In fresh cheese and in raw milk stored at 15 °C, no enterotoxin production was detected during the entire storage period. It is noteworthy that, in raw milk and fresh cheese, Staph. aureus growth and production of enterotoxins can be suppressed by competitive microflora. Wi

Název v anglickém jazyce

Staphylococcal enterotoxin production in model samples of milk and fresh cheese

Popis výsledku anglicky

Goats' milk, ewes' milk, cows' milk and fresh cheese made from different milk types was inoculated with a Staphylococcus aureus strain. Growth of Staph. aureus was quantified by plate method on Baird-Parker agar and staphylococcal enterotoxin C production was determined by enzyme-linked immunofluorescent assay (ELFA) using an automated miniVIDAS instrument (BioMérieux, Marcy l'Étoile, France). The influence of inappropriate storage conditions (15 °C, 22 °C) and milk type on growth of Staph. aureus in dairy products were evaluated. Results of the model experiments linked the dependence of Staph. aureus multiplication and subsequent production of staphylococcal enterotoxins to the storage temperature and type of milk. In fresh cheese and in raw milk stored at 15 °C, no enterotoxin production was detected during the entire storage period. It is noteworthy that, in raw milk and fresh cheese, Staph. aureus growth and production of enterotoxins can be suppressed by competitive microflora. Wi

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2014

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Food and Nutrition Research

ISSN

1336-8672

e-ISSN

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Svazek periodika

53

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

4

Strana od-do

389-392

Kód UT WoS článku

000347503600010

EID výsledku v databázi Scopus

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