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Appl Environ Microbiol. 1969 January; 17(1): 63-67
Copyright © 1969 American Society for Microbiology. All Rights Reserved.

Staphylococcus aureus Response to Lysostaphin in Some Fermented Foods¹

^a Department of Bacteriology and The Food Research Institute, College of Agriculture and Life Sciences, University of Wisconsin, Madison, Wisconsin 53706

ABSTRACT

The addition of lysostaphin to starting materials for cheese and fermented sausage that were artificially contaminated with Staphylococcus aureus resulted in an initial decrease in the staphylococcal flora. In a simulated cheese process, lysostaphin remained with the curd after separation of the whey. In both cheese and fermented sausage samples that were produced experimentally in the laboratory, a significant S. aureus population ultimately developed, even in the presence of lysostaphin. Staphylococcal isolates from these treated products were not more resistant to the lytic enzyme than was the parent strain.

¹ Published with the approval of the Director of the Research Division, College of Agricultural and Life Sciences, University of Wisconsin.