EFFECT OF 3 COMMERCIAL STARTERS ON GROWTH OF STAPHYLOCOCCUS-AUREUS AND ENTEROTOXINS(A-D) AND THERMONUCLEASE PRODUCTION IN BROTH

Authors
GONZALEZFANDOS E OTERO A SIERRA M GARCIALOPEZ ML PRIETO M
Citation
E. Gonzalezfandos et al., EFFECT OF 3 COMMERCIAL STARTERS ON GROWTH OF STAPHYLOCOCCUS-AUREUS AND ENTEROTOXINS(A-D) AND THERMONUCLEASE PRODUCTION IN BROTH, International journal of food microbiology, 24(1-2), 1994, pp. 321-327
Citations number
17
Categorie Soggetti
Food Science & Tenology",Microbiology
Journal title
International journal of food microbiology → ACNP
ISSN journal
01681605
Volume
24
Issue
1-2
Year of publication
1994
Pages
321 - 327
Database
ISI
SICI code
0168-1605(1994)24:1-2<321:EO3CSO>2.0.ZU;2-K
Abstract
The growth of four enterotoxigenic Staphylococcus aureus strains was p artially inhibited by three commercial starters used in the meat sausa ge industry when grown in APT broth at 30 degrees C statically. Starte r SP318 (a mixture of selected strains of Lactobacillus sake, Pediococ cus pentosaceus and Staphylococcus xylosus) showed the most inhibitory activity. Staphylococcal enterotoxins (A, B, C-1 and D) synthesis was totally inhibited by the growth of the three starters, whereas staphy lococcal thermonuclease production was partially inhibited in mixed cu ltures.