Effects of nisin and temperature on behavior of enterotoxigenic staphylococcus aureus in model cheeses

Staphylococcus aureus’un büyüme ve enterotoksin sentezi farklı nisin konsantrasyon düzeylerinden (0, 1 ve 2 μg/g) ve saklama sıcaklıklarından (8 ve 25°C) etkilendiği için ultra-süzülmüş süt ile üretilen model peynirler üzerinde çalışılmıştır. Peynir örneklerinin mikrobiyolojik analizi 0, 1, 8, 15, 30, 45 ve 60 gün üzerinden gerçekleştirilmiştir. Enterotoksin tespiti anti-enterotoksin monoklonal antikorlar kullanarak dolaylı çift-sandviç ELISA tekniği ile yapılmıştır. 1 μg/g gibi düşük bir nisin konsantrasyonunda S. aureus’un büyüme ve enterotoksin üretimi üzerinde bir inhibitör etkisi görülmüş olup, söz konusu etki 8°C’de 25°C’ye kıyasla daha belirgin olmuştur.

Model peynirler içinde enterotoksijenik staphylococcus aureus davranış üzerine nisin ve sıcaklığın etkisi

The growth and enterotoxin synthesis of S. aureus as affected by different concentration of nisin (0, 1 and 2 μg/g) and storage temperatures (8 and 25°C) were studied in model cheeses manufactured with ultra-filtered milk. Microbiological analysis of the cheese samples were performed at 0, 1, 8, 15, 30, 45 and 60 days. Detection of the enterotoxins was done by an indirect double-sandwich ELISA technique using anti-enterotoxin monoclonal antibodies. Nisin concentration as low as 1 μg/g was found to have an inhibitory effect on the growth and enterotoxin production of S. aureus, besides the effect was more pronounced at 8°C than at 25°C.

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