Lactic Acid Bacteria as Biological Control of Staphylococcus aureus in Goat "Coalho" Cheese

Abstract

SUMMARYThe aim of this study is to investigate the bacterial population in coalho goat cheese produced in the semi-arid northeast region of Brazil, to analyse the antibiotic resistance profiles of the identified pathogenic bacteria, to detect the staphylococcal enterotoxin genes and to evaluate the addition of autochthonous lactic acid bacteria (LAB) with technofunctional properties for the control of Staphylococcus aureus growth. In the analysed samples, strains of Escherichia coli (N=11), Salmonella spp. (N=18), Listeria spp. (N=6) and S. aureus (N=9) were classified as multidrug resistant (MDR). The most commonly isolated pathogen from the studied coalho goat cheese was S. aureus. Its isolates were positive for the genes encoding enterotoxins A (sea), B (seb), C (sec) and D (sed). The autochthonous LAB with the potential to inhibit S. aureus were identified as Enterococcus faecium. These strains were selected for in vitro tests of protective, safety, technological and functional properties. In the coalho goat cheese food matrix, these selected autochthonous LAB were able to reduce the enterotoxigenic MDR S. aureus load by approx. 3 log units.

Bacterial Succession through the Artisanal Process and Seasonal Effects Defining Bacterial Communities of Raw-Milk Adobera Cheese Revealed by High Throughput DNA Sequencing

“…Some perspectives can be pointed out according to our results, mainly related to the fact that raw-milk cheeses are distinguished from pasteurized-milk cheeses by a strong, intense, and distinctive flavor, largely associated with autochthonous bacteria involved in their fermentation and maturation (aged cheeses) and, in some cases, these bacteria also ensure the safety of the cheeses by eliminating the main pathogens [ 69 , 70 ]. Otherwise, autochthonous lactic-acid bacteria isolated from raw-milk cheeses have been exploited as starters or adjunct cultures to improve or standardize their elaboration processes [ 71 , 72 ], and their ability to inhibit other microorganisms has allowed them to eliminate pathogens from raw-milk cheeses such as Salmonella , Staphylococcus aureus , and Listeria monocytogenes [ 73 , 74 , 75 ], or even to decontaminate more complex matrices such as swine manure [ 76 ]. Regarding the probiotic potential that could be explored in Adobera cheese, several strains of lactic-acid bacteria isolated from raw-milk cheeses (mainly Lactobacillus , Lactococcus, and Enterococcus strains) have been used as probiotic bacteria, including some autochthonous bacteria from Mexican cheeses [ 77 , 78 , 79 , 80 ].…”

Meta-Regression models describing the effects of essential oils and added lactic acid bacteria on pathogen inactivation in cheese

“…(SS) by cheese descriptive category for the two bio-interventions strategies meta-analysed. Khay et al, 2014;Rilla et al, 2004;Achemchem et al, 2006;Torlak and Nizamlioglu, 2011;Hassanien et al, 2014;Ehsani et al, 2019;Izquierdo et al, 2009;Kavas and Kavas, 2016;Scatassa et al, 2017;Castro et al, 2018;Ehsani and Mahmoudi, 2013;Smith-Palmer et al, 2001;Rodríguez et al, 2005;Sadeghi et al, 2016;Hamedo and Abdelmigid, 2009;Dal Bello et al, 2012;Han et al, 2015;Morandi et al, 2019;Mahgoub et al, 2013;Ehsani et al, 2016;Sadeghi et al, 2013;Aspri, 2017;Azizkhani et al, 2016;Liu et al, 2008;Hamedi et al, 2014;Raeisi et al, 2014;de Carvalho et al, 2015;Coelho et al, 2014;Han et al, 2014;Abdelfatah and Mahboub, 2018;Tetili et al, 2017;Hassanzadazar et al, 2014;Mahmoudi et al, 2012;Gomes de Oliveira et al, 2014;Ben Slama et al, 2013;Nassim and Rihab, 2017;Langa et al, 2018;Medveďová et al, 2011;Kim et al, 2018;Parsaeimehr et al, 2010). The study ...…”

Effect of the application of probiotic strains of Enterococcus faecium on the physicochemical and sensory characteristics of coalho cheese

“…The variation in its obtainment process, coupled with the lack of good manufacturing practices (GMP) in some dairy products, generates low-quality and even microbiologically unsafe products (Barros et al, 2019;Medeiros et al, 2016). The reputation of this cheese is often reported negatively, especially when it is produced artisanally without pasteurization of milk (Castro et al, 2018).…”

“…In the search for alternatives to relieve the notoriety of this product, several studies have been conducted to increase its microbiological safety and shelf life. These studies highlight the use of plant extracts with antimicrobial activity (Costa et al, 2020), chitosan coating and incorporation (Barros et al, 2019), and the inclusion of probiotic microorganisms, such as Enterococcus faecium, with antagonistic activity against pathogens (Castro et al, 2018).…”