Effects of Lactic Acid and Salt on Enterotoxin A Production and Growth of Staphylococcus aureus
Food poisoning caused by Staphylococcus aureus is responsible for staphylococcal enterotoxin (SE) produced in foods. Staphylococcal food poisoning is mostly caused by staphylococcal enterotoxin type A (SEA) among SEs. Growth/no growth for S. aureus under various environmental conditions was well stu...
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| Veröffentlicht in: | Journal of food science 2019-11, Vol.84 (11), p.3233-3240 |
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| creator | Elahi, Shaheem Fujikawa, Hiroshi |
| description | Food poisoning caused by Staphylococcus aureus is responsible for staphylococcal enterotoxin (SE) produced in foods. Staphylococcal food poisoning is mostly caused by staphylococcal enterotoxin type A (SEA) among SEs. Growth/no growth for S. aureus under various environmental conditions was well studied with a logistic regression model so far. Recently we successfully described the boundaries of SEA production and growth of S. aureus in broth at various temperatures and salt concentrations with the model. In this study, the effects of lactic acid and salt on SEA production and growth of S. aureus was quantitatively studied. Consequently the boundaries of SEA production and growth of S. aureus cocktail in broth at various combinations of salt concentrations and pH values that were adjusted with lactic acid were successfully described with a logistic regression model. Here the cocktail was incubated in stationary culture at 30 °C and 10 °C. The maximum toxin production and cell growth of the cocktail were observed both at 5% salt in the pH range from 4.5 to 7.0. Also, the characteristics of individual strains of the cocktail in SEA production and growth at 30 °C and 10 °C were found to be specific to the strains. The present study revealed the effect of lactic acid and salt on SEA production and growth of S. aureus as well as the variety of SEA production and growth of S. aureus strains. These results would become useful information in food industry to prevent staphylococcal food poisoning.
Practical Application
Boundaries of enterotoxin A production/no production and growth/no growth of staphylococcal cocktail at various combinations of pHs adjusted with lactic acid and salt concentrations were well described with a logistic regression model. The maximum toxin production and cell growth were observed both at 5% salt in the pH range from 4.5 to 7.0. A variety of the toxin production and cell growth were observed in terms of pH and salt concentration among individual strains of the cocktail. |
| doi_str_mv | 10.1111/1750-3841.14829 |
| format | Article |
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Practical Application
Boundaries of enterotoxin A production/no production and growth/no growth of staphylococcal cocktail at various combinations of pHs adjusted with lactic acid and salt concentrations were well described with a logistic regression model. The maximum toxin production and cell growth were observed both at 5% salt in the pH range from 4.5 to 7.0. A variety of the toxin production and cell growth were observed in terms of pH and salt concentration among individual strains of the cocktail.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.14829</identifier><identifier>PMID: 31618461</identifier><language>eng</language><publisher>United States: Wiley Subscription Services, Inc</publisher><subject>Acids ; Boundaries ; Cell culture ; Cell growth ; Enterotoxins - biosynthesis ; Environmental conditions ; Food contamination ; Food contamination & poisoning ; Food industry ; Food Microbiology ; Food poisoning ; Food processing industry ; growth ; Lactic acid ; Lactic Acid - pharmacology ; logistic regression model ; Penicillin ; pH effects ; Poisoning ; Regression models ; Salts ; Sodium Chloride - pharmacology ; Staphylococcal enterotoxin A ; staphylococcal enterotoxin production ; Staphylococcal Food Poisoning - etiology ; Staphylococcus aureus ; Staphylococcus aureus - drug effects ; Staphylococcus aureus - growth & development ; Staphylococcus aureus - metabolism ; Temperature ; Toxins</subject><ispartof>Journal of food science, 2019-11, Vol.84 (11), p.3233-3240</ispartof><rights>2019 Institute of Food Technologists</rights><rights>2019 Institute of Food Technologists®.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4389-df94cf6a53ec26b8c4758610a4178d73006585f3ba4a0f4b7f9fcbb930e06bcc3</citedby><cites>FETCH-LOGICAL-c4389-df94cf6a53ec26b8c4758610a4178d73006585f3ba4a0f4b7f9fcbb930e06bcc3</cites><orcidid>0000-0002-9376-7360</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2F1750-3841.14829$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2F1750-3841.14829$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31618461$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Elahi, Shaheem</creatorcontrib><creatorcontrib>Fujikawa, Hiroshi</creatorcontrib><title>Effects of Lactic Acid and Salt on Enterotoxin A Production and Growth of Staphylococcus aureus</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>Food poisoning caused by Staphylococcus aureus is responsible for staphylococcal enterotoxin (SE) produced in foods. Staphylococcal food poisoning is mostly caused by staphylococcal enterotoxin type A (SEA) among SEs. Growth/no growth for S. aureus under various environmental conditions was well studied with a logistic regression model so far. Recently we successfully described the boundaries of SEA production and growth of S. aureus in broth at various temperatures and salt concentrations with the model. In this study, the effects of lactic acid and salt on SEA production and growth of S. aureus was quantitatively studied. Consequently the boundaries of SEA production and growth of S. aureus cocktail in broth at various combinations of salt concentrations and pH values that were adjusted with lactic acid were successfully described with a logistic regression model. Here the cocktail was incubated in stationary culture at 30 °C and 10 °C. The maximum toxin production and cell growth of the cocktail were observed both at 5% salt in the pH range from 4.5 to 7.0. Also, the characteristics of individual strains of the cocktail in SEA production and growth at 30 °C and 10 °C were found to be specific to the strains. The present study revealed the effect of lactic acid and salt on SEA production and growth of S. aureus as well as the variety of SEA production and growth of S. aureus strains. These results would become useful information in food industry to prevent staphylococcal food poisoning.
Practical Application
Boundaries of enterotoxin A production/no production and growth/no growth of staphylococcal cocktail at various combinations of pHs adjusted with lactic acid and salt concentrations were well described with a logistic regression model. The maximum toxin production and cell growth were observed both at 5% salt in the pH range from 4.5 to 7.0. A variety of the toxin production and cell growth were observed in terms of pH and salt concentration among individual strains of the cocktail.</description><subject>Acids</subject><subject>Boundaries</subject><subject>Cell culture</subject><subject>Cell growth</subject><subject>Enterotoxins - biosynthesis</subject><subject>Environmental conditions</subject><subject>Food contamination</subject><subject>Food contamination & poisoning</subject><subject>Food industry</subject><subject>Food Microbiology</subject><subject>Food poisoning</subject><subject>Food processing industry</subject><subject>growth</subject><subject>Lactic acid</subject><subject>Lactic Acid - pharmacology</subject><subject>logistic regression model</subject><subject>Penicillin</subject><subject>pH effects</subject><subject>Poisoning</subject><subject>Regression models</subject><subject>Salts</subject><subject>Sodium Chloride - pharmacology</subject><subject>Staphylococcal enterotoxin A</subject><subject>staphylococcal enterotoxin production</subject><subject>Staphylococcal Food Poisoning - etiology</subject><subject>Staphylococcus aureus</subject><subject>Staphylococcus aureus - drug effects</subject><subject>Staphylococcus aureus - growth & development</subject><subject>Staphylococcus aureus - metabolism</subject><subject>Temperature</subject><subject>Toxins</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkEFPwyAYhonRuDk9ezMknrtBoZQel7lNzRJNpmdCKWRdujKBZu7f29q5q1wI3_e8L8kDwD1GY9yeCU4TFBFO8RhTHmcXYHieXIIhQnEcYUzTAbjxfou6N2HXYEAww5wyPARiboxWwUNr4EqqUCo4VWUBZV3AtawCtDWc10E7G-x3WcMpfHe2aFqwXXTQ0tlD2HTxdZD7zbGyyirVeCgbpxt_C66MrLy-O90j8LmYf8yeo9Xb8mU2XUWKEp5FhcmoMkwmRKuY5VzRNOEMI0lxyouUIMQSnhiSSyqRoXlqMqPyPCNII5YrRUbgse_dO_vVaB_E1jaubr8UMcExQxmmWUtNeko5673TRuxduZPuKDASnVDR6ROdPvErtE08nHqbfKeLM_9nsAVYDxzKSh__6xOvi6d13_wDMBV_TQ</recordid><startdate>201911</startdate><enddate>201911</enddate><creator>Elahi, Shaheem</creator><creator>Fujikawa, Hiroshi</creator><general>Wiley Subscription Services, Inc</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-9376-7360</orcidid></search><sort><creationdate>201911</creationdate><title>Effects of Lactic Acid and Salt on Enterotoxin A Production and Growth of Staphylococcus aureus</title><author>Elahi, Shaheem ; Fujikawa, Hiroshi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4389-df94cf6a53ec26b8c4758610a4178d73006585f3ba4a0f4b7f9fcbb930e06bcc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Acids</topic><topic>Boundaries</topic><topic>Cell culture</topic><topic>Cell growth</topic><topic>Enterotoxins - biosynthesis</topic><topic>Environmental conditions</topic><topic>Food contamination</topic><topic>Food contamination & poisoning</topic><topic>Food industry</topic><topic>Food Microbiology</topic><topic>Food poisoning</topic><topic>Food processing industry</topic><topic>growth</topic><topic>Lactic acid</topic><topic>Lactic Acid - pharmacology</topic><topic>logistic regression model</topic><topic>Penicillin</topic><topic>pH effects</topic><topic>Poisoning</topic><topic>Regression models</topic><topic>Salts</topic><topic>Sodium Chloride - pharmacology</topic><topic>Staphylococcal enterotoxin A</topic><topic>staphylococcal enterotoxin production</topic><topic>Staphylococcal Food Poisoning - etiology</topic><topic>Staphylococcus aureus</topic><topic>Staphylococcus aureus - drug effects</topic><topic>Staphylococcus aureus - growth & development</topic><topic>Staphylococcus aureus - metabolism</topic><topic>Temperature</topic><topic>Toxins</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Elahi, Shaheem</creatorcontrib><creatorcontrib>Fujikawa, Hiroshi</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Elahi, Shaheem</au><au>Fujikawa, Hiroshi</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of Lactic Acid and Salt on Enterotoxin A Production and Growth of Staphylococcus aureus</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2019-11</date><risdate>2019</risdate><volume>84</volume><issue>11</issue><spage>3233</spage><epage>3240</epage><pages>3233-3240</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><abstract>Food poisoning caused by Staphylococcus aureus is responsible for staphylococcal enterotoxin (SE) produced in foods. Staphylococcal food poisoning is mostly caused by staphylococcal enterotoxin type A (SEA) among SEs. Growth/no growth for S. aureus under various environmental conditions was well studied with a logistic regression model so far. Recently we successfully described the boundaries of SEA production and growth of S. aureus in broth at various temperatures and salt concentrations with the model. In this study, the effects of lactic acid and salt on SEA production and growth of S. aureus was quantitatively studied. Consequently the boundaries of SEA production and growth of S. aureus cocktail in broth at various combinations of salt concentrations and pH values that were adjusted with lactic acid were successfully described with a logistic regression model. Here the cocktail was incubated in stationary culture at 30 °C and 10 °C. The maximum toxin production and cell growth of the cocktail were observed both at 5% salt in the pH range from 4.5 to 7.0. Also, the characteristics of individual strains of the cocktail in SEA production and growth at 30 °C and 10 °C were found to be specific to the strains. The present study revealed the effect of lactic acid and salt on SEA production and growth of S. aureus as well as the variety of SEA production and growth of S. aureus strains. These results would become useful information in food industry to prevent staphylococcal food poisoning.
Practical Application
Boundaries of enterotoxin A production/no production and growth/no growth of staphylococcal cocktail at various combinations of pHs adjusted with lactic acid and salt concentrations were well described with a logistic regression model. The maximum toxin production and cell growth were observed both at 5% salt in the pH range from 4.5 to 7.0. A variety of the toxin production and cell growth were observed in terms of pH and salt concentration among individual strains of the cocktail.</abstract><cop>United States</cop><pub>Wiley Subscription Services, Inc</pub><pmid>31618461</pmid><doi>10.1111/1750-3841.14829</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0002-9376-7360</orcidid></addata></record> |
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| subjects | Acids Boundaries Cell culture Cell growth Enterotoxins - biosynthesis Environmental conditions Food contamination Food contamination & poisoning Food industry Food Microbiology Food poisoning Food processing industry growth Lactic acid Lactic Acid - pharmacology logistic regression model Penicillin pH effects Poisoning Regression models Salts Sodium Chloride - pharmacology Staphylococcal enterotoxin A staphylococcal enterotoxin production Staphylococcal Food Poisoning - etiology Staphylococcus aureus Staphylococcus aureus - drug effects Staphylococcus aureus - growth & development Staphylococcus aureus - metabolism Temperature Toxins |
| title | Effects of Lactic Acid and Salt on Enterotoxin A Production and Growth of Staphylococcus aureus |
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