The microbiological and physicochemical characteristics of 56 samples of Brazilian fresh (Minas frescal cheese, MFC) and ripened (Minas padrao cheese, MPC; Minas artisanal cheese, MAC) cheeses produced from pasteurised (MFC and MPC) or raw milk (MAC) were evaluated. Significant differences were observed between samples, with a positive emphasis on microbiological quality for MPC. MALDI-TOF MS identified a diverse bacterial community from the 808 colonies isolated from different culture media. Staphylococcus aureus (34.32%) and Escherichia coli (35.59%) were the most isolated species. The eae gene, which confers virulence on E. coli strains, was observed in 23 samples (41.07%), and in 21.05%, 27.78%, and 73.68% of MFC, MPC and MAC samples, respectively. There was no correlation between the evaluated indicators and the presence of eae-positive cheese samples. The choice of the ideal microbiological indicator must be specific, considering the physicochemical characteristics and the raw milk of the different types of cheese.
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Evaluation of Dalbavancin MIC Test Strip (MTS) Compared to Broth Microdilution MIC for Relevant Gram Positive Isolates |