%0 Journal Article
%T Viabilidade de Staphylococcus aureus FRI S-6 e produ£¿£¿o de SEB em queijo elaborado com adi£¿£¿o de Lactobacillus rhamnosus e Lactococcus lactis
%A Seridan
%A B.
%A Souza
%A M.R.
%A Nicoli
%A J.R.
%A Carmo
%A L.S.
%A Menezes
%A L.D.M.
%A Oliveira
%A D.L.S.
%A Andrade
%A E.H.P.
%J Arquivo Brasileiro de Medicina Veterin¨¢ria e Zootecnia
%D 2012
%I Universidade Federal de Minas Gerais
%R 10.1590/S0102-09352012000200029
%X staphylococcus aureus was inoculated in cheese elaborated with lactobacillus rhamnosus and lactococcus lactis, produced in a sterile lab, previously isolated from brazilian coalho artisanal cheese and identified by pcr-ardra16s-23s. l. lactis was able to reduce the staphylococcal count on the first day after cheese production (p<0.05) from 3.33x107cfu/g to 1.0x107cfu/g. l. rhamnosus did not inhibit s. aureus growth. the presence of lactic acid bacteria (lab), mainly l. lactis, also showed evidences of inhibition of the enterotoxin b production, and the staphylococcal enterotoxins concentration on the 15th day was lower than the commercial kit threshold. hence, the studied lab may contribute to the sanitary quality of artisanal cheeses.
%K cheese
%K staphylococcus aureus
%K lactococcus lactis
%K lactobacillus rhamnosus
%K enterotoxin
%K sanitary quality.
%U http://www.scielo.br/scielo.php?script=sci_abstract&pid=S0102-09352012000200029&lng=en&nrm=iso&tlng=en