Pre-Exposure of Foodborne Staphylococcus aureus Isolates to Organic Acids Induces Cross-Adaptation to Mild Heat-Reference-Cited by-同舟云学术

Pre-Exposure of Foodborne Staphylococcus aureus Isolates to Organic Acids Induces Cross-Adaptation to Mild Heat

Published:2023-04-13 Issue:2 Volume:11 Page:
ISSN:2165-0497
Container-title:Microbiology Spectrum
language:en
Short-container-title:Microbiol Spectr

Author:

Liao Xinyu¹²³,Chen Xin¹,Sant'Ana Anderson S.⁴,Feng Jinsong¹,Ding Tian¹³^ORCID

Affiliation:

1. Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang, China

2. School of Mechanical and Energy Engineering, NingboTech University, Ningbo, China

3. Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan, China

4. Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil

Abstract

Cross-adaptation is one of the most important phenotypes in foodborne pathogens and poses a potential risk to food safety and human health. In this work, we found that pretreatment with acetic acid, citric acid, and lactic acid could induce subsequent heat tolerance development in S. aureus .

Funder

Conselho Nacional das Fundações Estaduais de Amparo à Pesquisa

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

MOST | High-end Foreign Experts Recruitment Plan of China

China Postdoctoral Science Foundation

Publisher

American Society for Microbiology

Subject

Infectious Diseases,Cell Biology,Microbiology (medical),Genetics,General Immunology and Microbiology,Ecology,Physiology

Link

https://journals.asm.org/doi/pdf/10.1128/spectrum.03832-22

Reference57 articles.