Literature DB >> 22459812

Characterization of coagulase-positive staphylococci isolated from tank and silo ewe milk.

B Linage1, J M Rodríguez-Calleja, A Otero, M L García-López, J A Santos.   

Abstract

The prevalence of coagulase-positive staphylococci (CPS) was studied among 390 samples of ewe milk. Fifty-seven (14.85%) samples of tank milk and all samples (6) of silo milk gave a positive result on Baird-Parker agar base supplemented with rabbit plasma fibrinogen, whereas amplification of the coagulase (coa) gene was successful in 6 (1.56%) samples of tank milk and in all silo samples. Phenotypic and genetic analysis of 153 isolates identified 151 (98.69%) as Staphylococcus aureus. Amplification of the coa gene was positive for 149 isolates (97.39%). The staphylococcal enterotoxin (SE) C gene was detected in 116 strains (75.82%), whereas more than one SE gene was carried in 5 strains (3.26%). None of the isolates harbored the genes for SEE or for methicillin resistance. A high prevalence of CPS carrying enterotoxin genes should be of concern because ewe milk is mainly processed into raw milk cheeses. The detection of the coa gene from milk samples could help to assess the microbiological safety of raw milk intended for direct use in the dairy industry.
Copyright © 2012 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

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Year:  2012        PMID: 22459812     DOI: 10.3168/jds.2011-4734

Source DB:  PubMed          Journal:  J Dairy Sci        ISSN: 0022-0302            Impact factor:   4.034


  2 in total

1.  Staphylococcus aureus Isolates from Goat and Sheep Milk Seem to Be Closely Related and Differ from Isolates Detected from Bovine Milk.

Authors:  Axel Merz; Roger Stephan; Sophia Johler
Journal:  Front Microbiol       Date:  2016-03-14       Impact factor: 5.640

2.  Prevalence and Comparing of Some Microbiological Properties, Somatic Cell Count and Antibiotic Residue of Organic and Conventional Raw Milk Produced in Turkey.

Authors:  Bayram Ürkek; Mustafa Şengül; Tuba Erkaya; Vecihi Aksakal
Journal:  Korean J Food Sci Anim Resour       Date:  2017-04-30       Impact factor: 2.622

  2 in total

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