Coagulase-negative staphylococci (CoNS) are often associated with bovine mastitis and may be resistant to antimicrobial therapy. The aim of the current study was to investigate the presence of blaZ (responsible for penicillin resistance) and mecA (responsible for methicillin resistance) genes among 108 CoNS belonging to 9 different species isolated from bovine mastitis in seven dairy herds (H1-...

Background: Staphylococci are recognized worldwide as one of the most important etiological agents of bovine mastitis due to their virulence factors such as their ability to penetrate inside mammary epithelial cells and their ability to form biofilm. Aims: The objectives of this study were to establish a model of primary mammary epithelial cells origin...

Xilooligossacarídeos (XOS) são reconhecidos pelo seu potencial prebiótico relevante para diversos setores industriais e foram obtidos após o pré-tratamento hidrotérmico da biomassa lignocelulósica residual de galhos eucalipto. Subprodutos inibitórios gerados durante processo solubilização dos oligossacarídeos acabam comprometendo a utilização do licor em microrganismos. Neste trabalho, destoxif...

The emergence of antibiotic-resistant bacteria in food animals is a potential public health concern. Staphylococci are a significant opportunistic pathogen both in humans and dairy cattle. In the present study, the genotypic characterization of methicillin-resistant staphylococcal strains recovered from dairy cattle in a rural community (Okada, Edo State, Nigeria) was investigated. A total of 2...

Positively charged antimicrobial peptides with membrane-damaging activity are produced by animals and humans as components of their innate immunity against bacterial infections and also by many bacteria to inhibit competing microorganisms. Staphylococcus aureus and Staphylococcus xylosus, which tolerate high concentrations of several antimicrobial peptides, were mutagenized to identify genes re...

Époisses is a protected designation of origin smear-ripened cheese from the Burgundy region in France. It has an orange color and strong flavor, both which are generated by surface microorganisms. The objective present study was to investigate microbial dynamics at during ripening postmanufacturing storage low temperatures. Rind samples were analyzed enumeration on agar plates 16S rRNA gene int...

Studies were carried out on the microbiological and physico-chemical changes which occurred during the ripening of five batches of Naples-type salami, manufactured without starter cultures. Salami were sampled internally and externally, and the following microbial groups were studied: lactic acid bacteria, Micrococcaceae and yeasts. The results obtained indicated that lactobacilli constituted t...