01789naa a2200373 a 450000100080000000500110000800800410001902400330006010000260009324501980011926000090031752006480032665000160097465000190099065000100100965000400101965000130105965000130107265000120108565000190109765000190111665000200113565000110115565000260116665300190119265300300121165300270124165300110126865300110127970000200129070000200131070000160133077300690134621177722019-12-27       2019    bl uuuu     u00u1 u    #d7 a10.1111/1471-0307.126732DOI1 aOLIVEIRA, A. P. D. de  aCharacterisation of Staphylococcus aureus strains from milk and goat cheese and evaluation of their inhibition by gallic acid, nisin and velame of the brazilian Caatinga.h[electronic resource]  c2019  aTwenty isolates from milk and goat cheese were confirmed asStaphylococcus aureus. These isolateswere characterised for phenotypic properties related to cell adhesion and for the presence ofenterotoxin production, intercellular adhesion andb-lactam resistance genes.Staphylococcus aur-eusL47 showed cell adhesion ability and positivity for thesec,sed,icaD,mecA andblaZgenes.Three antimicrobial compounds were tested singly or in pairs for growth control of strain L47: gal-lic acid (GA), nisin and essential oil (EO) ofCroton heliotropiifolius(velame). At 24 h, EO andEO+nisin showed higher inhibitory activity againstS. aureusL47 in goat milk.  aDairy goats  aEssential oils  aGoats  aStaphylococcus aureus subsp. aureus  aBiofilme  aCaatinga  aCaprino  aCaprinocultura  aLeite de Cabra  aÓleo Essencial  aQueijo  aStaphylococcus Aureus  aÁcido gálico  aCompostos antimicrobianos  aGenes de enterotoxinas  aNisina  aVelame1 aCOSTA, M. M. da1 aNOGUEIRA, D. M.1 aDIAS, F. S.  tInternational Journal of Dairy Technologygv. 70, p. 1-12, 2019.