从手工制作的科尔霍奶酪生产链中分离出的耐甲氧西林金黄色葡萄球菌肠毒素生产者

IF 2.5 2区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Jovilma Maria Soares de Medeiros, Felipe Veríssimo de Lima, Maria Rociene Abrantes, Carolina de Gouveia Mendes da Escóssia Pinheiro, Anderson Clayton da Silva Abreu, Bruna Lourenço Crippa, Nathália Cristina Cirone Silva, Jean Berg Alves da Silva
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引用次数: 0

摘要

本研究旨在评估手工制作的科尔霍奶酪生产链中是否存在金黄色葡萄球菌,并分析菌株的表型特征、毒力因子和抗菌药敏感性特征。从收集到的 52 份样本中,分离出了典型的葡萄球菌菌落。从这些阳性金黄色葡萄球菌分离物中,鉴定了编码产生肠毒素和抗生素耐药性的基因。此外,还进行了 agr 基因座分型。结果发现,大量存在海肠毒素产生基因,mecA 基因和 agr III 组的发生率较高。79%的分离物对青霉素、氧西林、红霉素和林可霉素具有多重耐药性。这些结果表明,手工制作的科尔霍奶酪生产过程中污染程度较高,分离出的菌株很有可能产生肠毒素。因此,手工制作的科尔霍奶酪的质量令人担忧。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Methicillin-resistant Staphylococcus aureus enterotoxin producers, isolated from the production chain of artisanal Coalho cheese

This study aimed to evaluate the presence of Staphylococcus aureus from the production chain of artisanal Coalho cheese, and to analyse the phenotypic profile of the strains, virulence factors and antimicrobial susceptibility profile. From the 52 samples collected, typical colonies of Staphylococcus spp. were isolated. From these positive S. aureus isolates, the genes encoding for enterotoxin production and antibiotic resistance were characterised. Additionally, agr locus typing was also performed. A significant presence of the sea enterotoxin producing gene, a higher incidence of the mecA gene and agr III group was identified. There was multiple resistance to penicillin, oxacillin, erythromycin and clindamycin in 79% of isolates. These results indicate that the artisanal Coalho cheese production process is associated with high contamination levels and significant potential for the isolated strains to produce enterotoxins. Therefore, there is cause for concern regarding the quality of the artisanal Coalho cheese produced.

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来源期刊
International Journal of Dairy Technology
International Journal of Dairy Technology 工程技术-食品科技
CiteScore
7.00
自引率
4.50%
发文量
76
审稿时长
12 months
期刊介绍: The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope. Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.
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