Staphylococcal growth and enterotoxin production in the presence of meat cultures (non LAB)

  1. González-Fandos, M.E. 1
  2. Sierra, M.L. 1
  3. García-López, M.L. 1
  4. Otero, A. 1
  5. Sanz, J. 1
  6. Moreno, B. 1
  1. 1 Universidad de León
    info

    Universidad de León

    León, España

    ROR https://ror.org/02tzt0b78

Revista:
Meat Science

ISSN: 0309-1740

Año de publicación: 1996

Volumen: 43

Número: 3-4

Páginas: 255-263

Tipo: Artículo

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Otras publicaciones en: Meat Science

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Resumen

The effect of meat cultures (non lactic acid bacteria) on the growth and production of enterotoxins and thermonuclease by Staphylococcus aureus was studied. Micrococcus varians did not affect growth nor the synthesis of metabolites. Levels of enterotoxins A, B and D produced by the respective S. aureus strains were reduced by S. xylosus, S. saprophyticus and S. carnosus. The two latter species prevented production of enterotoxin C 1 and S. xylosus markedly reduced the amount produced. The three coagulase-negative staphylococci showed little inhibitory effect on the growth of S. aureus. Penicillium nalgiovense did not show inhibitory activity against the four S. aureus strains. Debaryomyces hansenii slightly inhibited growth of the enterotoxin A-producing strain, but reduced enterotoxin synthesis at 30°C. Thermonuclease was detected whenever enterotoxins were detected though the influence of the effector organism was dependent on the test strain. Copyright © 1996 Elsevier Science Ltd.