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Lactic Acid Bacteria as Biological Control of Staphylococcus aureus in Coalho Goat Cheese


Rânmilla Cristhina Santos Castroorcid tiny, Anay Priscilla David de Oliveiraorcid tiny, Eline Almeida Rodrigues de Souzaorcid tiny, Tayla Marielle Antunes Correiaorcid tiny, Jane Viana de Souzaorcid tiny and Francesca Silva Dias*orcid tiny


Federal University of San Francisco Valley, Rod. BR 407, Km 12, Lote 543, Projeto de Irrigação Senador Nilo Coelho, s/nº, C1, BR-56.300-990 Petrolina, Pernambuco, Brazil



Article history:
Received: 21 February 2018
Accepted: 23 May 2018 


Key words:
coalho goat cheese, pathogens, multidrug resistance, staphylococcal enterotoxins, microbiological safety, technofunctional properties of Enterococcus faecium



The aim of this study is to investigate the bacterial population in coalho goat cheese produced in the semi-arid northeast region of Brazil, to analyse the antibiotic resistance profiles of the identified pathogenic bacteria, to detect the staphylococcal enterotoxin genes and to evaluate the addition of autochthonous lactic acid bacteria (LAB) with technofunctional properties for the control of Staphylococcus aureus growth. In the analysed samples, strains of Escherichia coli (N=11), Salmonella spp. (N=18), Listeria spp. (N=6) and S. aureus (N=9) were classified as multidrug resistant (MDR). The most commonly isolated pathogen from the studied coalho goat cheese was S. aureus. Its isolates were positive for the genes encoding enterotoxins A (sea), B (seb), C (sec) and D (sed). The autochthonous LAB with the potential to inhibit S. aureus were identified as Enterococcus faecium. These strains were selected for in vitro tests of protective, safety, technological and functional properties. In the coalho goat cheese food matrix, these selected autochthonous LAB were able to reduce the enterotoxigenic MDR S. aureus load by approx. 3 log units.



*Corresponding author: tel3 +558721014839

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