Food Engineering / Gıda Mühendisliği

Permanent URI for this collectionhttps://hdl.handle.net/11147/12

Browse

Filters

2012 - 20193

Settings

Subject: search.filters.subject.Staphylococcus aureus

Search Results

Now showing 1 - 3 of 3
  • Article
    Identification of Staphylococcus Aureus Cheese Isolates With Respect To Virulence Properties, Genetic Relatedness and Antibiotic Resistance Profiles
    (Özkan Özden, 2019) Kadiroğlu, Pınar; Korel, Figen; Ceylan, Çağatay
    The problems on identification of Staphylococcus aureus isolates from cheese samples wereinvestigated by phenotypic and genotypic tests in this study. Among 207 Staphylococcus spp.isolated from 31 cheese samples, 23 isolates that were Gram positive, catalase and slide coagulasepositive, with 1 isolate that was latex agglutination test negative showed different phenotypicproperties. Polymerase chain reaction (PCR) and quantitative PCR (qPCR) analyses showed thatDNase test and target genes (nuc, coa) regarded as gold standard regions for S. aureus were notfound to be unique for identification of S. aureus. The toxin genes (SEA-SEE) were not detected byPCR. Antibiotic resistance profiles of S. aureus isolates demonstrated that two isolates were resistantto penicillin G. This study showed that the unique phenotypic and genotypic test was not adequatefor identification of S. aureus isolates. There was no correlation between the presence of the nucgene and toxin genes. The presence of nuc gene which was used for detection of S. aureus was alsofound to be present in other Staphylococcus isolates. As a conclusion, the results revealed thatbiochemical tests could lead to false positive results for identification of S. aureus. The presence ofnuc gene is not correlated with the presence of toxin genes.
  • Article
    Citation - WoS: 11
    Citation - Scopus: 9
    Quantification of Staphylococcus Aureus in White Cheese by the Improved Dna Extraction Strategy Combined With Taqman and Lna Probe-Based Qpcr
    (Elsevier Ltd., 2014) Kadiroğlu, Pınar; Korel, Figen; Ceylan, Çağatay
    Four different bacterial DNA extraction strategies and two different qPCR probe chemistries were studied for detection of Stapylococcus aureus from white cheeses. Method employing trypsin treatment followed by a commercial kit application and TaqMan probe-based qPCR was the most sensitive one detecting higher counts than standards in naturally contaminated samples.
  • Article
    Citation - WoS: 49
    Citation - Scopus: 55
    Effects of Nisin and Lysozyme on Growth Inhibition and Biofilm Formation Capacity of Staphylococcus Aureus Strains Isolated From Raw Milk and Cheese Samples
    (International Association for Food Protection, 2012) Sudağıdan, Mert; Yemenicioğlu, Ahmet
    Effects of nisin and lysozyme on growth inhibition and biofilm formation capacity of 25 Staphylococcus aureus strains isolated from raw milk (13 strains) and cheese (12 strains) were studied. Nisin was tested at concentrations between 0.5 and 25 μg/ ml; the growth of all strains was inhibited at 25 μg/ml, but the resistances of strains showed a great variation at lower nisin concentrations. In contrast, lysozyme tested at concentrations up to 5.0 mg/ml showed no inhibition on the growth of strains. Nisin used at the growth inhibitory concentration prevented the biofilm formation of strains, but strains continued biofilm formation at subinhibitory nisin concentrations. Lysozyme did not affect the biofilm formation of 19 of the strains, but it caused a considerable activation in the biofilm formation capacity of six strains. Twelve of the strains contained both biofilm-related protease genes (sspA, sspB, and aur) and active proteases; eight of these strains were nisin resistant. These results suggest a potential risk of S. aureus growth and biofilm formation when lysozyme is used in the biopreservation of dairy products. Nisin can be used to control growth and biofilm formation of foodborne S. aureus, unless resistance against this biopreservative develops. Copyright ©, International Association for Food Protection.