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

Abstract

Twenty isolates from milk and goat cheese were confirmed as Staphylococcus aureus. These isolates were characterised for phenotypic properties related to cell adhesion and for the presence of enterotoxin production, intercellular adhesion and β‐lactam resistance genes. Staphylococcus aureus L47 showed cell adhesion ability and positivity for the sec, sed, icaD, mecA and blaZ genes. Three antimicrobial compounds were tested singly or in pairs for growth control of strain L47: gallic acid (GA), nisin and essential oil (EO) of Croton heliotropiifolius (velame). At 24 h, EO and EO + nisin showed higher inhibitory activity against S. aureus L47 in goat milk.

Target-based screening for natural products against Staphylococcus aureus biofilms

“…The natural product (+)-nootkatone (edible spices, GB 2760-2014) from grapefruit significantly prevented the biofilm formation (inhibition rate 99.8%, 100 μg/ mL) of S. aureus by inhibiting the IcaA operon, as listed in Table 2. Another natural product gallic acid used as antioxidant which is regarded as safe in the food industry also exhibited anti-biofilm activity and regulated ica operon expression (Oliveira et al 2020;M. Liu et al 2017).…”

Growth interferences between bacterial strains from raw cow's milk and their impact on growth of Listeria monocytogenes and Staphylococcus aureus

“…Nisin, produced by Lact. lactis is the best studied bacteriocin and has antibacterial activity against a variety of gram-positive bacteria and their spores (Penna and Moraes 2002;Hwanhlem et al 2017;Oliveira et al 2020). The antibacterial activity of LAB has been in focus of various studies before because of their effect against L. monocytogenes and other foodborne pathogens (Chanos and Williams 2011;Hu et al 2019;Gonzales-Barron et al 2020).…”

“…2017; Oliveira et al . 2020). The antibacterial activity of LAB has been in focus of various studies before because of their effect against L .…”

Phenotypic characterization of Staphylococcus aureus isolated from foods of animal origin and other related sources

“…Staphylococcus aureus as the ability to form biofilm in different types of materials commonly used in the food industry (Oliveira, Costa, Nogueira, & Dias, 2020; Unlu et al., 2018) which shows that this bacterial pathogen can persist on the surfaces of equipment and utensils that come into contact with food products. Biofilms are complex ecosystems of sessile microorganisms that, once adhered to surfaces, form a thick layer in which microorganisms continue to multiply (Donlan & Costerton, 2002; Parizzi, 1998).…”