Antimicrobial activity of Wickerhamomyces anomalus mycocins against strains of Staphylococcus aureus isolated from meats

Abstract Staphylococcus aureus is among the major pathogens involved in food poisoning, and meat contaminated with S. coagulase positive considered a public health risk because bacterium resistant to several conventional antimicrobials. Mycocins are substances produced by yeasts that secrete glycoproteins, which can also be called toxin killers, they have an inhibitory action on other microorganisms. The Wickerhamomyces anomalus, one of microorganisms capable producing these mycocins, resulting disturbances cell wall pathogen causing deleterious effects. This work aims evaluate antimicrobial activity mycocins W. anomalus WA45 against 29 strains isolated from bovine, porcine chicken 1 standard strain. present culture supernatant was tested microdilution results were satisfactory, since 100% inhibition positive. We concluded showed action, being candidates for development new products biocontrol bioconservation meat.