1. Food and Health
  2. Archive
  3. Volume 6, Issue 3
Year 2020, Volume 6 , Issue 3, Pages 151 - 159 2020-05-04

Isolation and identification of Staphylococcus aureus obtained from cheese samples

Elif BOZCAL [1]

Abstract

Milk and dairy products including cheese are one of the most significant food commodities in terms of the food industry. However, a contaminated food product could conduce a variety of food borne bacterial infections. Although Staphylococcus aureus is known as normal flora members of the humans, it`s often isolated from the community and hospital-acquired infections. Therefore, investigation of Staphylococcus aureus from cheese samples was aimed in this study. A total of nineteen (n=19) white cheese was collected from various outdoor markets in Istanbul. All cheese samples were evaluated quantitatively. Phenotypic identification tests including Gram staining, oxidase, catalase, mannitol, and DNase were performed. The presumptive Staphylococcus aureus colonies (n=47) were analyzed by the 16S rRNA PCR and sequencing. And the sequences were deposited into the National Center for Biotechnology Information. According to the nucleotide BLAST analysis, a total of 47 Staphylococaceae and Enterococcaceae members including Staphylococcus aureus (n=3), Staphylococcus carnosus (n=1), Macrococcus caseolyticus (n=1), Enterococcus faecalis (n=25), Enterococcus faecium (n=12), Enterococcus durans (n=4), and Enterococcus gallinarum (n=1) were identified. Regarding methicillin susceptibility testing, two of out of three Staphylococcus aureus were detected as methicillin-resistant.

Keywords

Staphylococcus aureus, 16S rRNA, PCR, Cheese

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Details

Primary Language en
Subjects Biology
Journal Section Research Articles
Authors

Orcid: 0000-0003-2836-778X
Author: Elif BOZCAL (Primary Author)
Institution: Istanbul University
Country: Turkey
Thanks This study was partly presented as an oral presentation at the 2nd International Eurasian Conference on Biological and Chemical Sciences (EurasianBioChem 2019) Ankara-Turkey, 28-29 June 2019). The Author used the facilities of BM Labosis (Ankara,Turkey) for the Sanger Sequencing.
Dates

Application Date : November 13, 2019
Acceptance Date : February 29, 2020
Publication Date : May 4, 2020

Cite

Bibtex @research article { jfhs646615, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2020}, volume = {6}, pages = {151 - 159}, doi = {10.3153/FH20016}, title = {Isolation and identification of Staphylococcus aureus obtained from cheese samples}, key = {cite}, author = {Bozcal, Elif} }
APA Bozcal, E . (2020). Isolation and identification of Staphylococcus aureus obtained from cheese samples . Food and Health , 6 (3) , 151-159 . DOI: 10.3153/FH20016
MLA Bozcal, E . "Isolation and identification of Staphylococcus aureus obtained from cheese samples" . Food and Health 6 (2020 ): 151-159 <http://jfhs.scientificwebjournals.com/en/pub/issue/53118/646615>
Chicago Bozcal, E . "Isolation and identification of Staphylococcus aureus obtained from cheese samples". Food and Health 6 (2020 ): 151-159
RIS TY - JOUR T1 - Isolation and identification of Staphylococcus aureus obtained from cheese samples AU - Elif Bozcal Y1 - 2020 PY - 2020 N1 - doi: 10.3153/FH20016 DO - 10.3153/FH20016 T2 - Food and Health JF - Journal JO - JOR SP - 151 EP - 159 VL - 6 IS - 3 SN - -2602-2834 M3 - doi: 10.3153/FH20016 UR - https://doi.org/10.3153/FH20016 Y2 - 2020 ER -
EndNote %0 Food and Health Isolation and identification of Staphylococcus aureus obtained from cheese samples %A Elif Bozcal %T Isolation and identification of Staphylococcus aureus obtained from cheese samples %D 2020 %J Food and Health %P -2602-2834 %V 6 %N 3 %R doi: 10.3153/FH20016 %U 10.3153/FH20016
ISNAD Bozcal, Elif . "Isolation and identification of Staphylococcus aureus obtained from cheese samples". Food and Health 6 / 3 (May 2020): 151-159 . https://doi.org/10.3153/FH20016
AMA Bozcal E . Isolation and identification of Staphylococcus aureus obtained from cheese samples. Food Health. 2020; 6(3): 151-159.
Vancouver Bozcal E . Isolation and identification of Staphylococcus aureus obtained from cheese samples. Food and Health. 2020; 6(3): 151-159.
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Elif BOZCAL [1]
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