Staphylococcus spp. isolados de queijo artesanal da Serra da Canastra: identificação bioquímica e molecular, detecção de genes para produção de toxinas, susceptibilidade a antimicrobianos e atividade antagonista in vitro frente a Lactobacillus spp.

• Ano de defesa: 2012
• Autor(a) principal: Dalila Lapinha Silva Oliveira
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Minas Gerais; UFMG
• Palavras-chave em Português: Antibiograma; Queijo artesanal; Antagonismo; PCR-multiplex; Staphylococcus; Queijo Análise; Estafilococos; Reação em cadeia de polimerase
• Link de acesso: http://hdl.handle.net/1843/BUBD-8ZZH7Y

Staphylococcus spp. samples isolated from artisanal Minas cheeses and molecularly identified were submitted to PCR using specific primers for the detection of classic enterotoxins (SEA, SEB, SEC, SED, SEE) and toxic shock syndrome toxin-1(TSST-1). PCR-Multiplex was developed for the detection of sea, sec, sed and see genes. For seb and tst, PCR-Uniplex was developed individually. The antimicrobial susceptibility profile of the samples was also developed as the in vitro antagonism by Lactobacillus spp. Classic enterotoxin and TSST-1 genes were not amplified. Regarding the antibiogram, sulfonamide, penicillin, ceftzadime and oxacillin were the antimicrobials with higher resistance rates (100, 80, 60 e 40%, respectively). The studied Staphylococcus spp. tested had an efficiency rate above 70%. Lactobacillus spp. were able to inhibit Staphylococcus spp. in vitro development. The studied bacteria had notpresented classic enterotoxin and TSST-1 genes. Therefore, they are not able to cause food borne intoxication by these enterotoxins. Also, they were sensitive to the most common antimicrobials tested and were inhibited by Lactobacillus spp.