It creates smooth, convex, lustrous, circular colonies reaching a size of 0.5-1.5 µm in diameter and growing in an irregular three-dimensional bunch of grapes-like clusters of cells. aureusis a Gram-positive, facultative anaerobic, catalase-positive, oxidase-negative, non-motile microorganism that does not form spores. The name of the organism is derived from Greek words staphyle(a bunch of grapes) and coccus(grain or berry). It was firstly described by Sir Alexander Ogston in 1882 and 2 years later Rosenbach isolated it in a pure culture and introduced the name Staphylococcus aureus. aureus) belongs to the genus Staphylococcusand to the family Staphylococcaceae. Staphylococcus aureus– general description aureusgrowth during the fermentation of young raw milk cheese means prevention against staphylococcal enterotoxin production.Ģ. ![]() The growth of Staphylococcus aureusand potential production of heat-stable enterotoxins with respect to the food matrices and conditions of food preparation represent a potential, even actual threat of a public health menace residing in food poisoning outbreaks. aureusis competitive in milk and dairy environments it is quite sensitive to higher lactic acid concentration. The initial period to reach pH 5.3 lasted on average up to 30 h in upland artisanal ewes’ cheese production stations. aureusis able to multiply rapidly, especially during the initial phase of preparation when natural lactic acid bacteria are in lag phase and a sufficient amount of lactic acid has not been produced. This chapter deals with the behaviour of coagulase-positive staphylococci as their populations belong to the ubiquitous microflora of ewes’ milk. Then it is usually sent to a cheese factory for production of the soft Slovakian „Bryndza” cheese. ![]() The cheese is curdled with rennet, fermented by native lactic acid bacteria and briefly ripened for 7 to 10 d. This fact concerns also the short ripened ewes’ lump cheese traditionally produced immediately after milking in Slovakian upland cottages. The safety and quality of fermented raw foods are generally determined by the presence of pathogenic and spoilage microorganisms, their interaction with lactic acid bacteria, intrinsic, extrinsic and technological factors.
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