Viability of Staphylococcus aureus and expression of its toxins (SEC and TSST-1) in cheeses using Lactobacillus rhamnosus D1 or Weissella paramesenteroides GIR16L4 or both as starter cultures

Abstract

Staphylococcus aureus is one of the main causative agents of food poisoning. This bacterium is an important component of cheese microbiota and plays an important role in foodborne diseases. Another important component of the microbiota is the lactic acid bacterium, which actively participates in processes that define the physicochemical, sensorial, and microbiological features of cheese. Of the various microbiological interactions in cheese, the interaction between lactic acid bacteria and Staph. aureus is most relevant. To this end, we evaluated the viability of Staph. aureus strains and the expression of their enterotoxins in cheeses produced experimentally, using Weissella paramesenteroides GIR16L4 or Lactobacillus rhamnosus D1 or both as starter cultures. Over 7 d, we observed that the presence of lactic acid bacteria did not impair Staph. aureus growth. However, via qPCR we observed a change in the gene expression of staphylococcal enterotoxins, suggesting that molecular communication exists between Staph. aureus strains and lactic acid bacteria in cheese.

Staphylococcal Enterotoxin C—An Update on SEC Variants, Their Structure and Properties, and Their Role in Foodborne Intoxications

“…Recently, the impact of Weissella paramesenteroides GIR16L4 or Lactobacillus rhamnosus D1 or both together used as starter cultures on the expression of S. aureus SEC was examined. The starter cultures were not able to reduce S. aureus growth, but they influenced toxin expression in some strains [118]. Lactic acid bacteria or their metabolites could impact quorum sensing of S. aureus and therefore influence agr-regulated SEs.…”

Hazard of Staphylococcal Enterotoxins in Food and Promising Strategies for Natural Products against Virulence

“…Some plant crude extracts could also inhibit the production of SEs, such as pomegranate, Helichrysum italicum, and Eleutherine americana Merr. bulb. − Additionally, other natural products from microorganisms have also been reported to inhibit SE production, and some have been used as food preservatives in the food matrix, such as nisin, undissociated lactic acid, and Lactobacillus starter cultures. ,− …”

Graduate Student Literature Review: Enterotoxigenic potential and antimicrobial resistance of staphylococci from Brazilian artisanal raw milk cheeses

“…Lactic acid bacteria are important microbiota components that actively participate in the processes that define the physicochemical, sensory, and microbiological characteristics of cheese. Among the various microbiological interactions present in cheeses, the inhibitory activity of LAB on S. aureus is one of the most relevant (Silva et al, 2020).…”