Staphylococcus aureus is the causative agent of staphylococcal food poisoning and is a common contaminant in milk. Despite efforts to control S. aureus, recalls and outbreaks continue to occur, highlighting the need for additional interventions. This study determined the potential for protective cultures (PC) that are commercially available to producers to control S. aureus growth in raw milk and attenuate virulence by impeding staphylococcal enterotoxin (SE) production in raw milk and laboratory medium. Cultures of Hafnia alvei and Lactococcus lactis effectively inhibited S. aureus growth in raw milk to counts ~5 log CFU/mL lower than control when cocultured following a cheesemaking time and temperature profile; two cultures of Lactobacillus plantarum inhibited growth to ~1.5 log CFU/mL less than control. Cocultures of S. aureus with Lc. lactis, H. alvei and Lb. plantarum in raw milk reduced SE levels by 24.9%, 62.4%, and 76%, respectively. Lc. lactis also decreased SE production in raw milk in the absence of PC-mediated growth inhibition. Significant reductions in SE production in the absence of pathogen growth inhibition were also achieved in laboratory medium. Together, these results demonstrate the potential for PCs to inhibit S. aureus growth and impede SE production in the absence of growth inhibition.

金黄色葡萄球菌是葡萄球菌食物中毒的病原体，是牛奶中的常见污染物。尽管努力控制金黄色葡萄球菌，召回和暴发仍在继续发生，这突出表明需要采取其他干预措施。这项研究确定了保护性培养物（PC）的潜力，生产商可以通过商业购买来控制生乳中金黄色葡萄球菌的生长，并通过阻止生乳和实验室培养基中葡萄球菌肠毒素（SE）的产生来减弱毒力。Hafnia alvei和乳酸乳球菌的培养物可有效抑制金黄色葡萄球菌按照奶酪制作时间和温度曲线进行共培养时，原奶的生长量比对照低约5 log CFU / mL；两种植物乳杆菌培养物的生长抑制量均比对照低约1.5 log CFU / mL。金黄色葡萄球菌与LC的共培养。乳酸菌，H。alvei和Lb. 原奶中的植物精华分别将SE水平降低了24.9％，62.4％和76％。Lc。在没有PC介导的生长抑制的情况下，乳酸还降低了生乳中的SE产生。在实验室培养基中，在没有病原体生长抑制的情况下，SE产量也显着降低。总之，这些结果证明了PC抑制金黄色葡萄球菌的潜力。 在没有生长抑制的情况下生长并阻碍SE的产生。