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    Biofilm Formation of Staphylococcus aureus under Food Heat Processing Conditions: First Report on CML Production within Biofilm

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    Author
    Miao, J.
    Lin, S.
    Soteyome, T.
    Date
    2019
    Journal
    Scientific Reports
    Publisher
    Nature Publishing Group
    Type
    Article
    
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    See at
    https://dx.doi.org/10.1038/s41598-018-35558-2
    Abstract
    This study aimed to evaluate the Staphylococcus aureus biofilm formation and Nε-carboxymethyl-lysine generation ability under food heat processing conditions including pH (5.0-9.0), temperature (25°C, 31°C, 37°C, 42°C and 65°C), NaCl concentration (10%, 15% and 20%, w/v) and glucose concentration (0.5%, 1%, 2%, 3%, 5%, 10%, w/v). S. aureus biofilm genetic character was obtained by PCR detecting atl, ica operon, sasG and agr. Biofilm biomass and metabolic activity were quantified with crystal violet and methyl thiazolyl tetrazolium staining methods. S. aureus biofilm was sensitive to food heat processing conditions with 37°C, pH 7.0, 2% glucose concentration (w/v) and 10% NaCl concentration (w/v) were favorable conditions. Besides, free and bound Nε-carboxymethyl-lysine level in weak, moderate and strong biofilm were detected by optimized high performance liquid chromatography tandem mass spectrometry. Nε-carboxymethyl-lysine level in S. aureus biofilm possessed a significant gap between strong, moderate and weak biofilm strains. This investigation revealed the biological and chemical hazard of Staphylococcus aureus biofilm to food processing environment. Copyright 2019, The Author(s).
    Keyword
    Nε-carboxymethyl-lysine
    Staphylococcus aureus
    Biofilms
    Food Handling
    Hot Temperature--adverse effects
    Identifier to cite or link to this item
    https://www.scopus.com/inward/record.uri?eid=2-s2.0-85061039172&doi=10.1038%2fs41598-018-35558-2&partnerID=40&md5=1fd974191ef71bef5e90a2340f1a8a23; http://hdl.handle.net/10713/8670
    ae974a485f413a2113503eed53cd6c53
    10.1038/s41598-018-35558-2
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