Growth and enterotoxin A production by Staphylococcus aureus S6 in Manchego type cheese.
Milk (from cow, goat and sheep) was inoculated with Staphylococcus aureus strain S6, which is generally considered to be a strong enterotoxin B producer and a weak enterotoxin A producer. It was then used to make Manchego type cheese as prepared industrially. Two concentrations of starter culture (1% and 0.1%) were tested. Staphylococcal growth was good in both but better in the more dilute culture. Staphylococcal enterotoxin B was not detected at any stage of the ripening process of any cheese tested. However enterotoxin A was detected in both starter concentrations, reaching as high as 769 ng/100 g of cheese in the 0.1% starter batches.
D000818:Animals; D002417:Cattle; D002611:Cheese; D004768:Enterotoxins / Q000096:biosynthesis*; D005516:Food Microbiology; D006041:Goats; D012756:Sheep; D013211:Staphylococcus aureus / Q000254:growth & development / Q000378:metabolism*
D004768:Enterotoxins; C026066:enterotoxin A, Staphylococcal; C031818:enterotoxin B, staphylococcal