Properties and control of cold-induced small colony variants of Staphylococcus aureus

被引：2
作者：
Qiao, Jiaju [1 ]
Zhu, Mengjiao [1 ]
Fan, Yun [1 ]
Lu, Zhaoxin [1 ]
Lv, Fengxia [1 ]
Zhao, Haizhen [1 ]
Bie, Xiaomei [1 ]
机构：
[1] Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China
来源：
FOOD BIOSCIENCE | 2021年 / 40卷
基金：
国家重点研发计划;
关键词：
Small colony variant; Cold induction; Antibiotic resistance; Biofilm formation; BIOFILM FORMATION; IDENTIFICATION; TYPHIMURIUM; EXPRESSION; THYMIDINE; STRAINS; GENES;
D O I：
10.1016/j.fbio.2020.100874
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Staphylococcus aureus can survive at low temperature which existed a potential risk of food safety. In this paper, the properties of cold-induced small colony variants (SCVs) were investigated including the antibiotic resistance, biofilm formation and virulence. The results confirmed that the SCVs were menadione auxotrophic types with slow growth, reduced membrane potential, increased resistance to aminoglycosides, ampicillin, cefotetan, doxycycline and chloromycetin. Additionally, the biofilm formation of SCVs was enhanced following the up regulated of icaADBC genes. The biofilms of S. aureus cells can be effectively eliminated by 1% concentration of ?84? disinfection and 3% concentration of hydrogen peroxide. Furthermore, SCVs could revert to a normal phenotype through subculture. And the reversion mutation (R) cells increased expression of virulence factors. The findings in this paper enriched the cataloguing of SCV formation.
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页数：8
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