Behavior of Staphylococcus aureus in a cheese produced by local lactic acid bacteria

Abstract

Staphylococcus aureus is a pathogenic bacterium that infects the milk and dairy products including cheese, causing food borne infections in humans. The objective is to scrutinize the growth and evolution of S. Aureus in cheese made with lactic acid bacteria isolated from local plants that are Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp.lactis biovar diacetylactis. In the first part, the milk that was used in the manufacture of cheese was contaminated with Staphylococcus aureus, the antimicrobial activity was studied vis-à-vis S. aureus and the antagonistic effect of the latter against the lactic strains. In thesecond part, we performed counts of lactococci and S. aureus as the contaminated cheese in various stages of cheese production. From contaminated milk before manufacture of cheese, we have noticed a steady decline of lactic ferments after curdling and in parallel we have seen a decrease in the number of S. aureus during the early stages of production to increase again in the salting. The results of contaminated cheeses after their manufacture revealed a significant decrease in lactic strains and the pathogenic strain in both types of cheese after 24 and 72 h of their contamination. Lactococci don't have inhibitory activity vis-à-vis S. aureus, and S. aureus did not inhibit lactic strains used in the manufacture of cheese. Thus, it preserves its contamination and poses a risk to human health

Keywords

• Staphylococcus aureus, Contamination, cheese, local lactic acid bacteria

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