Effect of Yoghourt Starter Culture and Nickel Oxide Nanoparticles on the Activity of Enterotoxigenic Staphylococcus aureus in Domiati Cheese

Domiati cheese is the most popular type of white soft in Egypt. Staphylococcus aureus a common microorganism that can easily contaminate during processing and distribution. Enterotoxigenic S. strains produce staphylococcal enterotoxins (SE) have been involved food poisoning outbreaks worldwide. The aim present study was to examine inhibitory effect yoghourt starter culture nickel oxide nanoparticles (NiO NPs) on development enterotoxigenic together with enterotoxin production manufacturing storage cheese. Fresh cow’s milk inoculated count six log CFU/mL addition either or NiO Nps. cytotoxicity NPs normal human epithelial cells (HEC) assessed using MTT assay. In current study, used for making survival Weibull log-linear models were fitted observed data. obtained results showed mean decreased one week earlier by culture. Staphylococcal A (SEA) identified only control Notably, contained MIC (35 µg/mL), which resulted significant decrease counts since at day 21 ripening it not detected (<10 CFU/g). Overall, indicated could be useful candidates against dairy industry.