Effect of different environmental factors on the growth dynamics of Staphylococcus aureus in model medium
DOI:
https://doi.org/10.5219/179Keywords:
Staphylococcus aureus, temperature, water activityAbstract
As the strains of S. aureus growing during fermentation of raw milk cheeses are exposed to the competitive growth of lactic acid bacteria and their metabolites, in this work, we characterized the growth of the strain S. aureus 2064 isolated from such environment against of water activity values and incubation temperature. Water activity of the tested media was adjusted by NaCl in the range from 0 % to 20.72 % and the experiments were carried out at 37 °C. It was found that the strain under study showed growth until NaCl concentration of 19.95 % in PCA broth. The complete growth cessation of S. aureus 2064 was observed at NaCl concentration higher than 20.72 %. The effect of water activity on the S. aureus 2064 lag-phase duration was described by the modified Davey model with discrepancy of 24.6 %. The growth rate dependence on water activity was described more precisely and reliably by Gibson model that provided the following validation indices: bias factor 0.999 and discrepancy factor 9.6 %. Based on the results we can conclude that secondary models used in this work were suitable to predict growth of S. aureus 2064, originally the ewes´cheese isolate.
Downloads
Metrics
References
AKINEDEN, Ö., HASSAN, A. A., SCHNEIDER, E., USLEBER, E. 2007. Enterotoxinogenic properties of Staphylococcus aureus isolated from goats´ milk cheese. In International Journal of Food Microbiology, vol. 124, 2007, p. 211-216. https://doi.org/10.1016/j.ijfoodmicro.2008.03.027 PMid:18455257 DOI: https://doi.org/10.1016/j.ijfoodmicro.2008.03.027
ASPERGER, H., ZANGERL, P. 2003. Staphylococcus aureus. Encyclopedia of Dairy Sciences. Academic Press, 2003, p. 2563-2569. DOI: https://doi.org/10.1016/B0-12-227235-8/00471-5
BARANYI, J., PIN, C., ROSS. T. 1999. Validating and comparing predictive models. In International Journal of Food Microbiology, vol. 48, 1999, p. 159-166. https://doi.org/10.1016/S0168-1605(99)00035-5 DOI: https://doi.org/10.1016/S0168-1605(99)00035-5
BARANYI, J., ROBERTS, T. A., McCLURE, P. 1993. A non-autonomous differential equation to model becterial growth. In Food Microbiology, vol. 10, 1993, p. 43-59. https://doi.org/10.1006/fmic.1993.1005 DOI: https://doi.org/10.1006/fmic.1993.1005
BOYNUKARA, B., GULHAN, T., ALISARLI, M., GURTURK, K., SOLMAZ, H. 2008. Classical enterotoxinogenic characteristics of Staphylococcus aureus strains isolated from bovine subclinical mastitis in Van, Turkey. In International Journal of Food Microbiology, vol. 125, 2008, p. 209-211. https://doi.org/10.1016/j.ijfoodmicro.2008.03.024 PMid:18485509 DOI: https://doi.org/10.1016/j.ijfoodmicro.2008.03.024
CHARLIER, C., CRETENET, M., EVEN, S., Le LOIR Y. 2009. Interactions between Staphylococcus aureus and lactic acid bacteria: an old story with new perspectives. In International Journal of Food Microbiology. vol. 18, 2009, p. 197-203. https://doi.org/10.1016/j.ijfoodmicro.2008.06.032 PMiD:18687499 DOI: https://doi.org/10.1016/j.ijfoodmicro.2008.06.032
DAUGHTRY, B. J., DAVEY, K. R., KING, K. D. 1997. Temperature dependence of growth kinetics of food bacteria. In Food Microbiology, vol. 14, 1997, p. 21-30. https://doi.org/10.1006/fmic.1996.0064 DOI: https://doi.org/10.1006/fmic.1996.0064
EWALD, S., NOTERMANS, S. 1998. Effects of water activity on growth and enterotoxin D production of Staphylococcus aureus. In International Journal of Food Microbiology, vol. 6, 1998, p. 25-30. https://doi.org/10.1016/0168-1605(88)90081-5 DOI: https://doi.org/10.1016/0168-1605(88)90081-5
GIBSON, A., BARANYI, J., PITT, J. I., EYLES, M. J., ROBERTS, T. A. 1994. Predicting fungal growth_the effect of water activity on Aspergillus flavus and related species. In International Journal of Food Microbiology, vol. 23, 1994, p. 419-431. https://doi.org/10.1016/0168-1605(94)90167-8 PMiD: 3275292 DOI: https://doi.org/10.1016/0168-1605(94)90167-8
JAY, J. M. 2000. Staphylococcal Gastroenteritis. In JAY, J. M. Modern Food Microbiology. 6th ed. Gaithersburg: Aspen Publishers, Inc., vol. 23. 2000. ISBN 0-8342-1671-X, p. 441-459. DOI: https://doi.org/10.1007/978-1-4615-4427-2_23
KÉROUANTON, A., HENNEKINNE, J. A., LETERTRE, C., PETIT, L. CHESNEAU, O., BRISABOIS, A., DE BUYSER, M. L. 2007. Characterization of Staphylococcus aureus strains associated with food poisoning outbreaks in France. In International Journal of Food Microbiology, vol. 115, 2007, p. 369-375. https://doi.org/10.1016/j.ijfoodmicro.2006.10.050 PMid:17306397 DOI: https://doi.org/10.1016/j.ijfoodmicro.2006.10.050
KOUTSOUMANIS, K. 2008. A study of the variability in the growth limits of individual cells and its effect on the behavior of microbial populations. In International Journal of Food Microbiology, vol. 128, 2008, p. 116-121. https://doi.org/10.1016/j.ijfoodmicro.2008.07.013 PMid:18760853 DOI: https://doi.org/10.1016/j.ijfoodmicro.2008.07.013
LE LOIR, Y., BARON, F., GAUTIER, M. 2003. Staphylococcus aureus and food poisoning. In Genetics and Molecular Research, vol. 2, 2003, no. 1, p. 63-76.
MEDVEĎOVÁ, A. 2009. Aplikácia kvantitatívnej a prediktívnej mikrobiológie pri zvyšovaní hygienickej bezchybnosti potravín. Dizertačná práca. Bratislava, 2009, 179 p.
MEDVEĎOVÁ, A., VALÍK, Ľ., STUDENIČOVÁ, A. 2009. The effect of temperature and water activity on the growth of Staphylococcus aureus. In Czech Journal of Food Sciences, vol. 27, 2009, p. 28-35. DOI: https://doi.org/10.17221/204/2009-CJFS
NORMANNO, G., FIRINU, A., VIRGILIO, S., MULA, G., DAMBROSIO, A., POGGIU, A., DECASTELLI, L., MIONI, R., SCUOTA, S., BOLZONI, G., DI GIANNATALE, E., SALINETTI, A. P., LA SALANDRA, G., BARTOLI, M., ZUCCON, F., PIRINO, T., SIAS, S., PARISI, A., QUAGLIA, N. C., CELANO, G. V. Coagulase-positive Staphylococci and Staphylococcus aureus in food products marked in Italy. In International Journal of Food Microbiology, 2005, vol. 98, p. 73-79. https://doi.org/10.1016/j.ijfoodmicro.2004.05.008 DOI: https://doi.org/10.1016/j.ijfoodmicro.2004.05.008
PMid:15617802
PEREIRA, V., LOPES, C., CASTRO, A. SILVA, J., GIBBS, P., TEIXEIRA, P. 2009. Characterization for enterotoxin production, virulence factors, and antibiotic susceptibility of Staphylococcus aureus isolates from foods in Portugal. In Food Microbiology, vol. 26, 2009, p. 278-282. https://doi.org/10.1016/j.fm.2008.12.008 PMid:19269569 DOI: https://doi.org/10.1016/j.fm.2008.12.008
PINTO, B., CHENOLL, E., AZNAR, R. 2005. Identification and typing of food-borne Staphylococcus aureus by PCR-based techniques. In Systematic and Applied Microbiology, vol. 28, 2005, p. 340-352. https://doi.org/10.1016/j.syapm.2005.01.002 PMid:15997707 DOI: https://doi.org/10.1016/j.syapm.2005.01.002
RÖDEL, W., KRISPEN, K., LEISTNER, L. 1979. Measuring the water acitivity (aw-value) of meat and meat products. In Fleischwirtshcaft, vol. 59, 1979, p. 849-851.
ROSS, T., McMEEKIN, T. A. 1994. Predictive microbiology, review paper. In International Journal of Food Microbiology, vol. 23, 1994, p. 241-264. https://doi.org/10.1016/0168-1605(94)90155-4 DOI: https://doi.org/10.1016/0168-1605(94)90155-4
STN ISO 4833. Mikrobiológia: Všeobecné pokyny na stanovenie celkového počtu mikroorganizmov. Metóda počítania kolónií kultivovaných pri 30 °C. Bratislava: Slovenský ústav technickej normalizácie, 1997, 9 p.
SUTHERLAND, J. P., BAYLISS, A. J., ROBERTS, T. A. 1994. Predictive modelling of growth of Staphylococcus aureus: the effects of temperature, pH and sodium chloride. In International Journal of Food Microbiology, vol. 21, 1994, p. 217-236. https://doi.org/10.1016/0168-1605(94)90029-9 PMiD:8024974 DOI: https://doi.org/10.1016/0168-1605(94)90029-9
VALÍK, Ľ., PIECKOVÁ, E. 2001. Growth modelling of heat-resistant fungi: the effect of water activity. In International Journal of Food Microbiology, vol. 63, 2001, p. 11-17. https://doi.org/10.1016/S0168-1605(00)00386-X PMiD:11205942 DOI: https://doi.org/10.1016/S0168-1605(00)00386-X
VALÍK, Ľ., PRACHAR, V. 2009. Pôvodcovia ochorení z požívatín a minimalizácia ich rizika. 1. vyd. Bratislava: Nakladateľstvo STU, 2009. 167 p. ISBN 978-80-227-3200-0.
VOTAVA, M. 2003. Stafylokoky koagulasopozitivní. In VOTAVA, M. et al. Lékařská mikrobiologie speciální. Brno: Neptun, 2003. ISBN 80-902898-6-5, p. 100-106.
WOOD, J. M., BREMER, E., CSONKA, L. N., KRAEMER, R., POOLMAN, B., VAN DER HEIDE, T., SMITH, L. T. 2001. Osmosensing and osmoregulatory compatible solute accumulation by bacteria. In Journal of Comparative Biochemistry and Physiology, vol. 130, 2001, p. 437-460. https://doi.org/10.1016/S1095-6433(01)00442-1 PMiD:11913457 DOI: https://doi.org/10.1016/S1095-6433(01)00442-1
Downloads
Published
How to Cite
Issue
Section
License
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.
