Enterotoxigenic potential and molecular typing of Staphylococcus sp. isolated from organic and conventional fresh minas cheese in the state of São Paulo, Brazil

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Autor(es): dc.contributorUniversidade Estadual de Campinas (UNICAMP)-
Autor(es): dc.contributorInstituto Adolfo Lutz-
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.creatorda Silva Cândido, Talita Junia-
Autor(es): dc.creatorda Silva, Anderson Clayton-
Autor(es): dc.creatorde Matos, Luiz Gustavo-
Autor(es): dc.creatorda Silva do Nascimento, Maristela-
Autor(es): dc.creatorCamargo, Carlos Henrique-
Autor(es): dc.creatorCobo Zanella, Rosemeire-
Autor(es): dc.creatorMores Rall, Vera Lúcia [UNESP]-
Autor(es): dc.creatorCirone Silva, Nathália Cristina-
Data de aceite: dc.date.accessioned2022-02-22T00:28:17Z-
Data de disponibilização: dc.date.available2022-02-22T00:28:17Z-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2020-03-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.idairyj.2019.104605-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/199772-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/199772-
Descrição: dc.descriptionThe aim of this study was to isolate, identify and perform molecular characterisation of Staphylococcus sp. isolated from the processing chain of organic and conventional fresh Minas cheese. The most common enterotoxin encoding gene observed among the isolates was seg (35.8% of isolates) and sei (21.1%). No difference was observed between samples from organic and conventional dairies, and between cheeses. agr type III was the most commonly found (44.8%), followed by type II (29%) and type I (13.2%). Fourteen different spa types were identified. PFGE showed 17 different clusters; 5 clusters presented 2 clones with 100% similarity. Results obtained from the PFGE, paired with spa typing and agr typing, support the identification of the main transmission points of Staphylococcus aureus strains as being the brine process, tools (lyre slicer), and raw and pasteurised milk used for producing fresh Minas cheese.-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionDepartment of Food Science School of Food Engineering (FEA) Universidade Estadual de Campinas (UNICAMP)-
Descrição: dc.descriptionDepartment of Food Technology School of Food Engineering (FEA) Universidade Estadual de Campinas (UNICAMP)-
Descrição: dc.descriptionDepartment of Bacteriology Instituto Adolfo Lutz, Avenida Doutor Arnaldo, 355, Pacaembu-
Descrição: dc.descriptionDepartment of Microbiology and Immunology Instituto de Biociências Universidade Estadual Paulista (UNESP)-
Descrição: dc.descriptionDepartment of Microbiology and Immunology Instituto de Biociências Universidade Estadual Paulista (UNESP)-
Descrição: dc.descriptionFAPESP: 2016/02118-7-
Descrição: dc.descriptionCAPES: 23038.000795/2018-61-
Idioma: dc.languageen-
Relação: dc.relationInternational Dairy Journal-
???dc.source???: dc.sourceScopus-
Título: dc.titleEnterotoxigenic potential and molecular typing of Staphylococcus sp. isolated from organic and conventional fresh minas cheese in the state of São Paulo, Brazil-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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