Effect of three commercial starters on growth of Staphylococcus aureus and enterotoxins (A-D) and thermonuclease production in broth.
The growth of four enterotoxigenic Staphylococcus aureus strains was partially inhibited by three commercial starters used in the meat sausage industry when grown in APT broth at 30 degrees C statically. Starter SP318 (a mixture of selected strains of Lactobacillus sake, Pediococcus pentosaceus and Staphylococcus xylosus) showed the most inhibitory activity. Staphylococcal enterotoxins (A, B, C1 and D) synthesis was totally inhibited by the growth of the three starters, whereas staphylococcal thermonuclease production was partially inhibited in mixed cultures.
González-Fandos
E
E
Department of Food Hygiene and Food Technology, Veterinary Faculty, University of León, Spain.
Otero
A
A
Sierra
M
M
García-López
M L
ML
Prieto
M
M
D000818:Animals; D004768:Enterotoxins / Q000096:biosynthesis*; D005511:Food Handling / Q000379:methods; D006801:Humans; D007778:Lactobacillus / Q000254:growth & development; D008461:Meat Products / Q000382:microbiology*; D008836:Micrococcal Nuclease / Q000096:biosynthesis*; D010376:Pediococcus / Q000254:growth & development; D013202:Staphylococcal Food Poisoning / Q000517:prevention & control; D013210:Staphylococcus / Q000254:growth & development; D013211:Staphylococcus aureus / Q000254:growth & development* / Q000378:metabolism*
D004768:Enterotoxins; D008836:Micrococcal Nuclease