Effects of Different Culture Media and Food Additives on Staphylococcal Enterotoxin Type P
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Abstract:
In this study, the food-source Staphylococcus aureus SA-106 strain, which produces new staphylococcal enterotoxin P, was used as a research object. The growth of strain in LB medium, skim milk and sterile cooked pork was studied by plate counting, and the secretion of staphylococcal enterotoxin P was determined by enzyme-linked immunosorbent assay. At the same time, the effects of food additives (tea polyphenols and Nisin) on the secretion of SEP protein were also explored. The results showed that when SA-106 was grown in LB medium and skim milk, the bacteria could enter the growth stationary period at about 12 h; and the secretion of enterotoxin SEP protein continued to increase during the growth, reaching 10.28 μg/mL and 6.59 μg/mL at 120 h, respectively. While when grown in pork, the strain entered the growth stationary period at about 24 h, and the SEP secretion was 9.12 μg/g at 48 h. By comparison, the secretion of SEP protein of strain S-106 was higher in cooked pork and LB medium, and the secretion of SEP protein in skim milk was slightly lower, indicating that different culture medium had an effect on the secretion of enterotoxin protein P. Further, the addition of tea polyphenols and Nisin has a certain inhibitory effect on the growth of bacteria and the production of enterotoxin SEP. This study has a certain reference value for the production and control of staphylococcal enterotoxin P.
