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dc.contributor.authorMiao, J.
dc.contributor.authorLin, S.
dc.contributor.authorSoteyome, T.
dc.date.accessioned2019-03-29T14:47:35Z
dc.date.available2019-03-29T14:47:35Z
dc.date.issued2019
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85061039172&doi=10.1038%2fs41598-018-35558-2&partnerID=40&md5=1fd974191ef71bef5e90a2340f1a8a23
dc.identifier.urihttp://hdl.handle.net/10713/8670
dc.description.abstractThis 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).en_US
dc.description.urihttps://dx.doi.org/10.1038/s41598-018-35558-2en_US
dc.language.isoen_USen_US
dc.publisherNature Publishing Groupen_US
dc.relation.ispartofScientific Reports
dc.subjectNε-carboxymethyl-lysineen_US
dc.subject.meshStaphylococcus aureusen_US
dc.subject.meshBiofilmsen_US
dc.subject.meshFood Handlingen_US
dc.subject.meshHot Temperature--adverse effectsen_US
dc.titleBiofilm Formation of Staphylococcus aureus under Food Heat Processing Conditions: First Report on CML Production within Biofilmen_US
dc.typeArticleen_US
dc.identifier.doi10.1038/s41598-018-35558-2
dc.identifier.pmid30718527


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