Advanced search
Start date
Betweenand
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Enterotoxigenic potential and molecular typing of Staphylococcus sp. isolated from organic and conventional fresh minas cheese in the state of Sao Paulo, Brazil

Full text
Author(s):
da Silva Candido, Talita Junia [1] ; da Silva, Anderson Clayton [1] ; de Matos, Luiz Gustavo [1] ; do Nascimento, Maristela da Silva [2] ; Camargo, Carlosri Henque [3] ; Zanella, Rosemeire Cobo [3] ; Mores Rall, Vera Lucia [4] ; Cirone Silva, Nathalia Cristina [1]
Total Authors: 8
Affiliation:
[1] Univ Estadual Campinas, UNICAMP, Sch Food Engn FEA, Dept Food Sci, BR-13083862 Campinas, SP - Brazil
[2] Univ Estadual Campinas, UNICAMP, Sch Food Engn FEA, Dept Food Technol, BR-13083862 Campinas, SP - Brazil
[3] Adolfo Lutz Inst, Dept Bacteriol, Ave Doutor Arnaldo 355, BR-01246902 Sao Paulo, SP - Brazil
[4] Univ Estadual Paulista, UNESP, Inst Biociencias, Dept Microbiol & Immunol, BR-18618000 Botucatu, SP - Brazil
Total Affiliations: 4
Document type: Journal article
Source: INTERNATIONAL DAIRY JOURNAL; v. 102, MAR 2020.
Web of Science Citations: 0
Abstract

The aim of this study was to isolate, identify and perform molecular characterisation of Staphylococcus sp. isolated from the processing chain of organic and conventional fresh Minas cheese. The most common enterotoxin encoding gene observed among the isolates was seg (35.8% of isolates) and sei (21.1%). No difference was observed between samples from organic and conventional dairies, and between cheeses. agr type III was the most commonly found (44.8%), followed by type II (29%) and type I (13.2%). Fourteen different spa types were identified. PFGE showed 17 different clusters; 5 clusters presented 2 clones with 100% similarity. Results obtained from the PFGE, paired with spa typing and agr typing, support the identification of the main transmission points of Staphylococcus aureus strains as being the brine process, tools (lyre slicer), and raw and pasteurised milk used for producing fresh Minas cheese. (C) 2019 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 16/02118-7 - Molecular biology tools to study microbial diversity and characterization of Staphylococcus aureus in organic and conventional dairy in São Paulo
Grantee:Nathalia Cristina Cirone Silva
Support type: Regular Research Grants