Effects of nisin and temperature on behavior of enterotoxigenic Staphylococcus aureus in model cheeses [Model peynirler İçinde enterotoksijenik Staphylococcus aureus davrani{dotless}ş üzerine nisin ve si{dotless}cakli{dotless}ǧi{dotless}n etkisi]

The growth and enterotoxin synthesis of s. aureus as affected by different concentration of nisin (0,1 and 2 μg/g) and storage temperatures (8 and 25°c) were studied in model cheeses manufactured with ultra-filtered milk. microbiological analysis of the cheese samples were performed at 0,1,8,15,30,45 and 60 days. detection of the enterotoxins was done by an indirect double-sandwich elisa technique using anti-enterotoxin monoclonal antibodies. nisin concentration as low as 1 μg/g was found to have an inhibitory effect on the growth and enterotoxin production of s. aureus,besides the effect was more pronounced at 8°c than at 25°c.