Effect of Lactococcus garvieae, Lactococcus lactis and Enterococcus faecalis on the behaviour of Staphylococcus aureus in microfiltered milk

Alomar, Jomaa; Loubière, Pascal; Delbès, Céline; Nouaille, Sébastien; Montel, Marie‐Christine

doi:10.1016/j.fm.2008.01.005

Cited by 51 publications

(47 citation statements)

References 25 publications

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“…in artisanal Coalho cheese in the northeast region has been reported by different authors (Carvalho, 2007;Guedes Neto, Souza, Nunes, Nicoli, & Santos, 2005;Silva et al, 2012). There are no reports in the literature about the isolation and identification of L. garvieae in industrial or artisanal Brazilian cheeses, but the species has been found in cheeses and cow's milk in other countries (Alegría et al, 2009;Alomar, Loubiere, Delbes, Nouaille, & Montel, 2008;Fortina, Ricci, & Borgo, 2009). L. garvieae was identified in the samples of almost all the micro-regions evaluated in this work, exception made to the micro-region of Catole do Rocha (R1).…”

Section: Discussionmentioning

confidence: 94%

Identification of lactic acid bacteria isolated from artisanal Coalho cheese produced in the Brazilian Northeast

Medeiros

Araújo

Neto

et al. 2016

CyTA - Journal of Food

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Coalho cheese is a traditional dairy product from the northeast of Brazil, which is currently commercialized in other regions of the country and even abroad. The pasteurization process eliminates most of the lactic acid bacteria (LAB), which are responsible for the specific characteristics of the cheese such as taste or aroma. This work aimed to identify the LAB present in different artisanal Coalho cheeses produced in the 'Sertão' region of the State of Paraíba, northeast of Brazil. The LAB populations showed some diversity comprehending species of the genus Lactococcus, Enterococcus, Streptococcus, Lactobacillus, Leuconostoc and Weissella. Different prevailing LAB species were found in different micro-regions of the Sertão region of the State of Paraíba, indicating that local environmental conditions, animal genetics and cheese production characteristics may influence the milk and the cheese microbial populations.Identificación de bacterias lácticas aislado de queso Coalho artesanal producidos en el Nordeste Brasileño RESUMEN Queso Coalho es un producto lácteo tradicional del Nordeste de Brasil, que se comercializa actualmente en otras regiones del país y incluso del extranjero. El proceso de producción utiliza la leche no pasteurizada, que puede ser una fuente de microorganismos patógenos en contraste con el proceso de producción industrial que favorece el uso de la leche pasteurizada. El proceso de pasteurización elimina la mayor parte de las bacterias de ácido láctico (LAB), que son responsables por las características específicas del queso como el sabor o el aroma. Este estudio tuvo como objetivo identificar las LAB presente en diferentes quesos Coalho artesanales producidos en la región Sertão del Estado de Paraíba, Nordeste de Brasil. Las poblaciones de LAB mostraron una cierta comprensión de la diversidad del género Lactococcus, Enterococcus, Streptococcus, Lactobacillus, Leuconostoc y Weissella. Las diferentes especies predominantes de LAB fueron encontradas en diferentes microrregiones del Sertão de Paraíba, lo que indica que las condiciones ambientales locales, la genética de los animales y las características de producción de queso pueden influir en la leche y las poblaciones microbianas del queso. ARTICLE HISTORY

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Section: Discussionmentioning

confidence: 94%

Identification of lactic acid bacteria isolated from artisanal Coalho cheese produced in the Brazilian Northeast

Medeiros

Araújo

Neto

et al. 2016

CyTA - Journal of Food

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“…Cretenet et al (2011), Le Marc et al (2009) and Pacheco and Galindo (2010) predicted that starter cultures inhibited SEA production in cheese. The effect of the starter culture L. lactis inhibition on S. aureus is thought to be partially attributable to a reduction in the pH of the milk (Alomar et al 2008) whereas Charlier et al (2008) discussed that acidification was not involved.…”

Section: Discussionmentioning

confidence: 99%

Modelling production of S. aureus enterotoxin Cbovine in milk, and its production during cheesemaking

Hunt

Butler

Jordan

2015

Dairy Sci. & Technol.

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Staphylococcal enterotoxin type C (SEC) is one of the classical enterotoxins implicated in staphylococcal food poisoning. Staphylococcus aureus strains isolated from bovine unpasteurised milk and associated cheese samples produced the SEC bovine sub-type. The objectives of this study were to determine the cell numbers required for SEC bovine production in milk and to determine if SEC bovine was produced by S. aureus during cheesemaking. To predict the point at which toxin production begins, SEC production was modelled against cell numbers of S. aureus (at different controlled pH/ temperature combinations) in sterile reconstituted milk using a biphasic model fitted using the Solver routine in Excel. Under the conditions tested, the average cell number required for SEC bovine production was log 8.43±0.39 in sterile reconstituted milk. A semi-soft cheese was manufactured using milk inoculated with either washed (to remove any pre-formed toxin) or unwashed (containing toxin) S. aureus at 10 5 and 10 7 cfu.mL −1. An enzyme-linked immunosorbent assay was used to quantify toxin production and Baird-Parker agar to quantify S. aureus. Cheese made with washed and unwashed cells showed a one log increase in S. aureus cell numbers during cheesemaking. In cheese made with washed cells, no SEC was detected. With unwashed cells, the SEC concentration remained constant throughout cheesemaking. The , and therefore, the risk-associated with SEC bovine in cheese is low.Dairy Sci. & Technol. (2015) 95:747-757 DOI 10.1007/s13594-015-0228-3 This paper is

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“…Interactions between S. aureus and other bacterial species, notably LAB, arouse more and more interest (1,11,40). A better understanding of bacterial interference phenomena will indeed lead to promising nonantibiotic means to control the growth of and/or pathogenesis by S. aureus (or other undesirable microorganisms) in ecosystems where keeping a complex and balanced microbial community is crucial (e.g., the vaginal ecosystem and food fermentation environments).…”

Section: Discussionmentioning

confidence: 99%

Staphylococcus aureus Virulence Expression Is Impaired by Lactococcus lactis in Mixed Cultures

Even

Charlier

Nouaille

et al. 2009

Appl Environ Microbiol

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Staphylococcus aureus is responsible for numerous food poisonings due to the production of enterotoxins by strains contaminating foodstuffs, especially dairy products. Several parameters, including interaction with antagonistic flora such as Lactococcus lactis, a lactic acid bacterium widely used in the dairy industry, can modulate S. aureus proliferation and virulence expression. We developed a dedicated S. aureus microarray to investigate the effect of L. lactis on staphylococcal gene expression in mixed cultures. This microarray was used to establish the transcriptomic profile of S. aureus in mixed cultures with L. lactis in a chemically defined medium held at a constant pH (6.6). Under these conditions, L. lactis hardly affected S. aureus growth. The expression of most genes involved in the cellular machinery, carbohydrate and nitrogen metabolism, and stress responses was only slightly modulated: a short time lag in mixed compared to pure cultures was observed. Interestingly, the induction of several virulence factors and regulators, including the agr locus, sarA, and some enterotoxins, was strongly affected. This work clearly underlines the complexity of L. lactis antagonistic potential for S. aureus and yields promising leads for investigations into nonantibiotic biocontrol of this major pathogen.

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Effect of Lactococcus garvieae, Lactococcus lactis and Enterococcus faecalis on the behaviour of Staphylococcus aureus in microfiltered milk

Cited by 51 publications

References 25 publications

Identification of lactic acid bacteria isolated from artisanal Coalho cheese produced in the Brazilian Northeast

Identification of lactic acid bacteria isolated from artisanal Coalho cheese produced in the Brazilian Northeast

Modelling production of S. aureus enterotoxin Cbovine in milk, and its production during cheesemaking

Staphylococcus aureus Virulence Expression Is Impaired by Lactococcus lactis in Mixed Cultures

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