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- W2150671726 abstract "The ability of Staphylococcus aureus to grow and enterotoxin production during the manufacture and storage of Iranian White Cheese and also the changes in pH, total solids, moisture and salt contents was studied. As far as microorganism can grow in relatively low temperature, pH, aw and high salt contents, also because this organism is the most important cause of food intoxications which is transmitted to man through dairy products, the possibility of its survival and growth is existed during the time of ripening period. Lyophilized S. aureus (ATCC 6538) was activated by two consecutive cultures in Brain and Heart Infusion Broth. The stock cultures were maintained in BHI Broth containing sterile glycerin and placed in Freezer. To determine the initial inoculum of S. aureus culturing and counting method and spectrophotometry were used. Pasteurized whole cow's milk was inoculated with two levels of bacterium (103 and 105 cfu/ml). Two types of Iranian White Cheese prepared with and without S. aureus (control). In control group samples prepared with and without starter. S. aureus was enumerates during the manufacture and storage period. Selected colonies of S. aureus were confirmed biochemically. Cheese was also examined periodically for total solids, moisture, salt contents and pH values. When the S. aureus counts reached to 106 cfu/ml, the samples were examined for enterotoxin production using ELISA kit. Results showed an increase in the number of S. aureus in the begining of the ripening period and decreased in the middle of the ripening period. In both samples staphylococcal count was higher than the initial level at the end of the ripening period. The pH value in all samples and in the control group (with starter), showed some changes. But in control group (without starter) decreased. In all groups the pH value was lower than the initial pH at end of the ripening period. Total solids decreased in inoculum samples, and increased in control groups. When the staphylococcal count reached to 107 cfu/ml in the first inoculum (105 cfu/ml), enterotoxin A and C were detected, but in the second inoculum (103 cfu/ml) no enterotoxin was detected." @default.
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- W2150671726 date "2008-12-01" @default.
- W2150671726 modified "2023-09-27" @default.
- W2150671726 title "Study of Behaviour and Enterotoxin Production of Staphylococcus aureus During the Manufacture and Ripening of Iranian White Cheese" @default.
- W2150671726 doi "https://doi.org/10.1016/j.ijid.2008.05.527" @default.
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