Effect of three commercial starters on growth of Staphylococcus aureus (A-D) and thermonuclease production in broth

  1. González-Fandos, E. 1
  2. Otero, A. 1
  3. Sierra, M. 1
  4. García-López, M.L. 1
  5. Prieto, M. 1
  1. 1 Universidad de León

    Universidad de León

    León, España

    ROR https://ror.org/02tzt0b78

International Journal of Food Microbiology

ISSN: 0168-1605

Year of publication: 1994

Volume: 24

Issue: 1-2

Pages: 321-327

Type: Article

DOI: 10.1016/0168-1605(94)90130-9 PMID: 7703025 SCOPUS: 2-s2.0-0028567478 GOOGLE SCHOLAR

More publications in: International Journal of Food Microbiology


The growth of four enterotoxigenic Staphylococcus aureus strains was partially inhibited by three commercial starters used in the meat sausage industry when grown in APT broth at 30°C statically. Starter SP318 (a mixture of selected strains of Lactobacillus sake, Pediococcus pentosaceus and Staphylococcus xylosus) showed the most inhibitory activity. Staphylococcal enterotoxins (A, B, C1 and D) synthesis was totally inhibited by the growth of the three starters, whereas staphylococcal thermonuclease production was partially inhibited in mixed cultures.