Evidence of thermonuclease production by Bacillus spp. and enterococci in naturally contaminated cheese

Abstract

Of 105 thermonuclease-positive (TNase-positive) cheese samples comprising 13 types, 92 (87.6%) contained coagulase-positive staphylococci, whereas 9 (8.6%) contained microorganisms other than staphylococci as the major contaminants. Of the latter group, six samples contained Bacillus spp. comprising three species (B. cereus, B. licheniformis, and B. subtilis), and three contained mainly enterococci (Streptococcus faecalis), which were proven to be TNase producers. The organisms responsible for TNase production in the other four samples (3.8%) are not known, because isolates from these samples failed to produce the enzyme. Unlike staphylococcal TNase, a greater part of nonstaphylococcal TNase remains in the cheese homogenate after extraction of the enzyme at pH 3.8 instead of pH 4.5.