Growth of Staphylococcus aureus and Synthesis of Enterotoxin During Ripening of Experimental Manchego-Type Cheese

¹ Departamento de Patdogia Animal I, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain

To study the possible presence of staphylococcal enterotoxins in Manchego-type cheese, milk was inoculated with the enterotoxigenic Staphylococcus aureus collection strains FRI-100, S6, FRI-137, and FRI-472 to a final concentration of 10,OOO to 25,000 cfu/ml. Cheese was prepared following the industrial specifications and ripened for 60 d. Batches were prepared with 1 and .1% lactic acid culture and labeled with the abbreviated name of the strain and the concentration of lactic acid culture. Mean staphylococcal counts in .1% lactic bacteria cheeses were usually more than 1 log higher than the corresponding 1% ones. Staphylococcal counts declined markedly after d 35 to 42, and, by the end of ripening, they had disappeared from some cheeses. Enterotoxins were present in five of the cheeses, three prepared with .1% and two with 1% lactic bacteria. Enterotoxins detected were A and D, the enterotoxins most commonly associated with human intoxication. The maximum level of enterotoxin A detected in cheese with strain FRI-100 and with the .1% culture was 222 ng/100 g of cheese; in cheese FRI-100 with 1%, 111 ng/100 g; in cheese S6 with .1%, 769 ng/100 g; and in cheese S6 with 1%, 33 ng/lOO g. Maximum level of enterotoxin D detected in cheese FRI-472 with .1% was 38 ng/100 g.

Key Words: enterotoxins • Manchego-type cheese • ripening • Staphylococcus aureus

Submitted on September 7, 1990
Accepted on June 17, 1991