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Behavior of enterotoxigenic strains of Staphylococcus aureus in milk fermented with a yogurt starter culture.
Rev Latinoam Microbiol. 1999 Jan-Mar; 41(1):5-10.RL

Abstract

The ability of a yogurt starter culture formed by Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp bulgaricus to inhibit the growth of four enterotoxin type A and B producers Staphylococcus aureus strains (ATCC 6538, S6, FRI-100 and a strain isolated from milk) during fermentation of milk and subsequent storage was investigated. Sterile skim milk was inoculated with about 10(6) CFU/ml of S. aureus and with about 10(6) CFU of starter culture, and incubated at 42 degrees C during 8 h, followed by refrigeration at 4 degrees C. Samples were taken every 2 h during fermentation and every 2 days during storage. Viable count of lactic acid bacteria and S. aureus as well as pH, acidity, thermostable deoxyribonuclease (TNase) and staphylococcal enterotoxin A (SEA) production were evaluated. Behavior of four strains was similar; S. aureus survived the 8 h fermentation with LAB, and its population began to decrease from the first day of storage, being completely inhibited at 9-10 days. TNase and SEA production were positive in all samples taken along the study. It was demonstrated that enterotoxigenic strains of S. aureus were able to survive the fermentation of milk with a yogurt starter culture and they were inhibited after several days during storage of the fermented product, contrary to the general belief which considered it very difficult due to the low pH. Even though S. aureus was inhibited, TNase and SEA were demonstrable along the storage. Therefore, fermented milks may play an important role in the transmission of this organism.

Authors+Show Affiliations

Zúñiga Estrada A
Departamento de Microbiología, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, México, D. F., México.
Sánchez Mendoza M
No affiliation info available
Mota de la Garza L
No affiliation info available
Ortigoza Ferado J
No affiliation info available

MeSH

AnimalsEnterotoxinsFermentationFood PreservationHydrogen-Ion ConcentrationLactobacillusMicrococcal NucleaseMilkStaphylococcal Food PoisoningStaphylococcus aureusStreptococcusTime FactorsYogurt

Pub Type(s)

Journal Article

Language

eng

PubMed ID

10932746

Citation

Zúñiga Estrada, A, et al. "Behavior of Enterotoxigenic Strains of Staphylococcus Aureus in Milk Fermented With a Yogurt Starter Culture." Revista Latinoamericana De Microbiologia, vol. 41, no. 1, 1999, pp. 5-10.
Zúñiga Estrada A, Sánchez Mendoza M, Mota de la Garza L, et al. Behavior of enterotoxigenic strains of Staphylococcus aureus in milk fermented with a yogurt starter culture. Rev Latinoam Microbiol. 1999;41(1):5-10.
Zúñiga Estrada, A., Sánchez Mendoza, M., Mota de la Garza, L., & Ortigoza Ferado, J. (1999). Behavior of enterotoxigenic strains of Staphylococcus aureus in milk fermented with a yogurt starter culture. Revista Latinoamericana De Microbiologia, 41(1), 5-10.
Zúñiga Estrada A, et al. Behavior of Enterotoxigenic Strains of Staphylococcus Aureus in Milk Fermented With a Yogurt Starter Culture. Rev Latinoam Microbiol. 1999 Jan-Mar;41(1):5-10. PubMed PMID: 10932746.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Behavior of enterotoxigenic strains of Staphylococcus aureus in milk fermented with a yogurt starter culture. AU - Zúñiga Estrada,A, AU - Sánchez Mendoza,M, AU - Mota de la Garza,L, AU - Ortigoza Ferado,J, PY - 2000/8/10/pubmed PY - 2000/9/9/medline PY - 2000/8/10/entrez SP - 5 EP - 10 JF - Revista latinoamericana de microbiologia JO - Rev Latinoam Microbiol VL - 41 IS - 1 N2 - The ability of a yogurt starter culture formed by Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp bulgaricus to inhibit the growth of four enterotoxin type A and B producers Staphylococcus aureus strains (ATCC 6538, S6, FRI-100 and a strain isolated from milk) during fermentation of milk and subsequent storage was investigated. Sterile skim milk was inoculated with about 10(6) CFU/ml of S. aureus and with about 10(6) CFU of starter culture, and incubated at 42 degrees C during 8 h, followed by refrigeration at 4 degrees C. Samples were taken every 2 h during fermentation and every 2 days during storage. Viable count of lactic acid bacteria and S. aureus as well as pH, acidity, thermostable deoxyribonuclease (TNase) and staphylococcal enterotoxin A (SEA) production were evaluated. Behavior of four strains was similar; S. aureus survived the 8 h fermentation with LAB, and its population began to decrease from the first day of storage, being completely inhibited at 9-10 days. TNase and SEA production were positive in all samples taken along the study. It was demonstrated that enterotoxigenic strains of S. aureus were able to survive the fermentation of milk with a yogurt starter culture and they were inhibited after several days during storage of the fermented product, contrary to the general belief which considered it very difficult due to the low pH. Even though S. aureus was inhibited, TNase and SEA were demonstrable along the storage. Therefore, fermented milks may play an important role in the transmission of this organism. SN - 0187-4640 UR - https://www.unboundmedicine.com/medline/citation/10932746/Behavior_of_enterotoxigenic_strains_of_Staphylococcus_aureus_in_milk_fermented_with_a_yogurt_starter_culture_ DB - PRIME DP - Unbound Medicine ER -