Investigation of Staphylococcus aureus growth and enterotoxin production during artisanal kefir fermentation
The behavior of two enterotoxigenic strains of Staphylococcus aureus (264 and 137) at two inoculation levels (ca. 2.3 and 4.2 log10 CFU/mL) was evaluated during artisanal kefir manufacture using three kefir grains (‘A’, ‘C’ and ‘K’) at two different grain-to-milk inoculation ratios [1 and 5% (w/v)]....
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| Vydáno v: | Food science & technology Ročník 134; s. 109956 |
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| Jazyk: | angličtina |
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Elsevier Ltd
01.12.2020
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| ISSN: | 0023-6438, 1096-1127 |
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| Abstract | The behavior of two enterotoxigenic strains of Staphylococcus aureus (264 and 137) at two inoculation levels (ca. 2.3 and 4.2 log10 CFU/mL) was evaluated during artisanal kefir manufacture using three kefir grains (‘A’, ‘C’ and ‘K’) at two different grain-to-milk inoculation ratios [1 and 5% (w/v)]. Enumeration of S. aureus, lactic acid bacteria and yeasts was performed at different time points during milk fermentation at 25 °C, whereas enterotoxin production was evaluated at the end of fermentation (24 h post-inoculation). Enterotoxin was detected in four trials conducted using the 1% kefir grain-to-milk ratio and the higher S. aureus inoculum. Enterotoxin production was not detected in any of the trials conducted either with the lower S. aureus inoculum, the 5% grain-to-milk ratio, or kefir grain ‘C’. The results indicate that the growth and enterotoxin production of S. aureus during artisanal kefir-making can be influenced by all the factors studied, i.e. by the initial level of S. aureus contamination, the type of kefir grain used and the ratio of the kefir grain added to the milk. Artisanal kefir-makers should adhere to good hygiene practices and use the 5% grain-to-milk ratio scheme to minimize the risk of enterotoxin production.
•S. aureus growth & enterotoxin (SE) production were investigated during kefir making.•SE were produced in 2/3 trials with high S. aureus inoculum & low kefir-grain ratio.•One out of three kefir grains inhibited SE production under all tested trials.•The acidification rate of kefir grains is crucial in preventing SE production in milk.•Kefir should be made with a high grain-to-milk ratio under hygienic conditions. |
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| AbstractList | The behavior of two enterotoxigenic strains of Staphylococcus aureus (264 and 137) at two inoculation levels (ca. 2.3 and 4.2 log10 CFU/mL) was evaluated during artisanal kefir manufacture using three kefir grains (‘A’, ‘C’ and ‘K’) at two different grain-to-milk inoculation ratios [1 and 5% (w/v)]. Enumeration of S. aureus, lactic acid bacteria and yeasts was performed at different time points during milk fermentation at 25 °C, whereas enterotoxin production was evaluated at the end of fermentation (24 h post-inoculation). Enterotoxin was detected in four trials conducted using the 1% kefir grain-to-milk ratio and the higher S. aureus inoculum. Enterotoxin production was not detected in any of the trials conducted either with the lower S. aureus inoculum, the 5% grain-to-milk ratio, or kefir grain ‘C’. The results indicate that the growth and enterotoxin production of S. aureus during artisanal kefir-making can be influenced by all the factors studied, i.e. by the initial level of S. aureus contamination, the type of kefir grain used and the ratio of the kefir grain added to the milk. Artisanal kefir-makers should adhere to good hygiene practices and use the 5% grain-to-milk ratio scheme to minimize the risk of enterotoxin production.
•S. aureus growth & enterotoxin (SE) production were investigated during kefir making.•SE were produced in 2/3 trials with high S. aureus inoculum & low kefir-grain ratio.•One out of three kefir grains inhibited SE production under all tested trials.•The acidification rate of kefir grains is crucial in preventing SE production in milk.•Kefir should be made with a high grain-to-milk ratio under hygienic conditions. The behavior of two enterotoxigenic strains of Staphylococcus aureus (264 and 137) at two inoculation levels (ca. 2.3 and 4.2 log₁₀ CFU/mL) was evaluated during artisanal kefir manufacture using three kefir grains (‘A’, ‘C’ and ‘K’) at two different grain-to-milk inoculation ratios [1 and 5% (w/v)]. Enumeration of S. aureus, lactic acid bacteria and yeasts was performed at different time points during milk fermentation at 25 °C, whereas enterotoxin production was evaluated at the end of fermentation (24 h post-inoculation). Enterotoxin was detected in four trials conducted using the 1% kefir grain-to-milk ratio and the higher S. aureus inoculum. Enterotoxin production was not detected in any of the trials conducted either with the lower S. aureus inoculum, the 5% grain-to-milk ratio, or kefir grain ‘C’. The results indicate that the growth and enterotoxin production of S. aureus during artisanal kefir-making can be influenced by all the factors studied, i.e. by the initial level of S. aureus contamination, the type of kefir grain used and the ratio of the kefir grain added to the milk. Artisanal kefir-makers should adhere to good hygiene practices and use the 5% grain-to-milk ratio scheme to minimize the risk of enterotoxin production. |
| ArticleNumber | 109956 |
| Author | Kalamaki, Mary S. Pexara, Andreana S. Angelidis, Apostolos S. Papageorgiou, Demetrios Κ. |
| Author_xml | – sequence: 1 givenname: Apostolos S. surname: Angelidis fullname: Angelidis, Apostolos S. email: asangel@vet.auth.gr organization: Laboratory of Safety & Quality of Dairy Foods, Department of Hygiene & Technology of Food of Animal Origin, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece – sequence: 2 givenname: Mary S. surname: Kalamaki fullname: Kalamaki, Mary S. organization: Laboratory of Safety & Quality of Dairy Foods, Department of Hygiene & Technology of Food of Animal Origin, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece – sequence: 3 givenname: Andreana S. surname: Pexara fullname: Pexara, Andreana S. organization: Laboratory of Hygiene of Foods of Animal Origin, Faculty of Veterinary Medicine, University of Thessaly, 43100, Karditsa, Greece – sequence: 4 givenname: Demetrios Κ. surname: Papageorgiou fullname: Papageorgiou, Demetrios Κ. organization: Laboratory of Safety & Quality of Dairy Foods, Department of Hygiene & Technology of Food of Animal Origin, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece |
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| CitedBy_id | crossref_primary_10_3390_molecules27062016 crossref_primary_10_3390_foods10061210 crossref_primary_10_1177_10820132221117462 crossref_primary_10_1016_j_foodcont_2023_109604 crossref_primary_10_1016_j_toxicon_2022_04_016 |
| Cites_doi | 10.1016/j.jiph.2015.08.001 10.1590/S1516-89132013000500014 10.1016/j.ijfoodmicro.2008.06.032 10.3168/jds.S0022-0302(68)87232-7 10.1016/0168-1605(94)90157-0 10.1128/am.21.5.934-939.1971 10.3390/toxins2071751 10.1111/1471-0307.12329 10.1016/j.fm.2019.103249 10.1016/j.ajic.2015.06.005 10.3389/fmicb.2015.01177 10.18188/1983-1471/sap.v14n1p1-9 10.5851/kosfa.2016.36.6.787 10.4315/0362-028X-69.9.2161 10.4315/0362-028X-63.3.364 10.1016/j.ijfoodmicro.2008.12.015 10.1089/fpd.2015.1941 10.1590/fst.39517 10.1128/aem.57.6.1683-1688.1991 10.1128/jb.90.5.1481-1485.1965 10.17221/685-CJFS |
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| Keywords | Kefir grain Staphylococcal toxin Bacterial interaction Fermented milk |
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| Snippet | The behavior of two enterotoxigenic strains of Staphylococcus aureus (264 and 137) at two inoculation levels (ca. 2.3 and 4.2 log10 CFU/mL) was evaluated... The behavior of two enterotoxigenic strains of Staphylococcus aureus (264 and 137) at two inoculation levels (ca. 2.3 and 4.2 log₁₀ CFU/mL) was evaluated... |
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| SubjectTerms | Bacterial interaction enterotoxins fermentation Fermented milk inoculum kefir Kefir grain lactic acid manufacturing milk risk Staphylococcal toxin Staphylococcus aureus traditional technology |
| Title | Investigation of Staphylococcus aureus growth and enterotoxin production during artisanal kefir fermentation |
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