Diverse Profiles of Biofilm and Adhesion Genes in Staphylococcus Aureus Food Strains Isolated from Sushi and Sashimi (English)

In: Journal of Food Science   ;  83 ,  9  ;  2337-2342  ;  2018

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Staphylococcus aureus is able to form multilayer biofilms embedded within a glycocalyx or slime layer. Biofilm formation poses food contamination risks and can subsequently increase the risk of food poisoning. Identification of food‐related S. aureus strains will provide additional data on staphylococcal food poisoning involved in biofilm formation. A total of 52 S. aureus strains isolated from sushi and sashimi was investigated to study their ability for biofilm formation using crystal violet staining. The presence of accessory gene regulator (agr) groups and 15 adhesion genes was screened and their associations in biofilm formation were studied. All 52 S. aureus strains showed biofilm production on the tested hydrophobic surface with 44% (23/52) strains classified as strong, 33% (17/52) as moderate, and 23% (12/52) as weak biofilm producers. The frequency of agr‐positive strains was 71% (agr group 1 = 21 strains; agr group 2 = 2 strains; agr group 3 = 12 strains; agr group 4 = 2 strains) whereas agr‐negative strains were 29% (15/52). Twelve adhesion genes were detected and 98% of the S. aureus strains carried at least one adhesion gene. The ebps was significantly (p < .05) associated with strong biofilm producing strains. In addition, eno, clfA, icaAD, sasG, fnbB, cna, and sasC were significantly higher in the agr‐positive group compared to the agr‐negative group. The results of this study suggest that the presence of ebps, eno, clfA, icaAD, sasG, fnbB, cna, and sasC may play an important role in enhancing the stage of biofilm‐related infections and warrants further investigation.

This work contributes to the knowledge on the biofilm formation and the distribution of agr groups in S. aureus strains as well as microbial surface components in recognizing adherence matrix molecules of organisms isolated from ready‐to‐eat sushi and sashimi. The findings provide valuable information to further study the roles of specific genes in causing biofilm‐related infections.

Table of contents – Volume 83, Issue 9

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The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.

2275
Issue Information ‐ TOC
| 2018
2277
Editorial
Foegeding, E. Allen | 2018
2278
Industrial Applications of Selected JFS Articles
| 2018
2280
Quercetin in Food: Possible Mechanisms of Its Effect on Memory
Babaei, Fatemeh / Mirzababaei, Mohammadreza / Nassiri‐Asl, Marjan | 2018
2288
Effect of Gum Arabic, β‐Cyclodextrin, and Sodium Caseinate as Encapsulating Agent on the Oxidative Stability and Bioactive Compounds of Spray‐Dried Kenaf Seed Oil
Chew, Sook Chin / Tan, Chin Ping / Nyam, Kar Lin | 2018
2295
Study of the Interactions Occurring During the Encapsulation of Sesamol within Casein Micelles Reformed from Sodium Caseinate Solutions
Santos Basurto, Manuel A. / Cardador Martínez, Anaberta / Castaño Tostado, Eduardo / Bah, Moustapha / Reynoso Camacho, Rosalía / Amaya Llano, Silvia L. | 2018
2305
The Influence of Ultrasound and Cultivar Selection on the Biocompounds and Physicochemical Characteristics of Dried Blueberry (Vaccinium corymbosum L.) Snacks
Celejewska, Karolina / Mieszczakowska‐Frąc, Monika / Konopacka, Dorota / Krupa, Tomasz | 2018
2317
Dielectric Properties of Beverages (Tamarind and Green) Relevant to Microwave‐Assisted Pasteurization
González‐Monroy, Arnold David / Kaur Kataria, Tejinder / Olvera‐Cervantes, José Luis / Corona‐Chávez, Alonso / Ozuna, César / Rodríguez‐Hernández, Gabriela / Sosa‐Morales, María Elena | 2018
2324
Physicochemical, Microstructural, and Microbiological Properties of Skipjack Tuna (Katsuwonus pelamis) After High‐Pressure Processing
Jiranuntakul, Wittawat / Nakwiang, Nutcha / Berends, Pieter / Kasemsuwan, Tunyawat / Saetung, Thunyarat / Devahastin, Sakamon | 2018
2337
Diverse Profiles of Biofilm and Adhesion Genes in Staphylococcus Aureus Food Strains Isolated from Sushi and Sashimi
Puah, Suat Moi / Tan, Jin Ai Mary Anne / Chew, Ching Hoong / Chua, Kek Heng | 2018
2343
Novel Fortified Blended Foods: Preference Testing with Infants and Young Children in Tanzania and Descriptive Sensory Analysis
Chanadang, Sirichat / Chambers, Edgar IV / Kayanda, Rosemary / Alavi, Sajid / Msuya, Wences | 2018
2351
Using a Functional Carrot Powder Ingredient to Produce Sausages with High Levels of Nutraceuticals
Alvarado‐Ramírez, Melissa / Santana‐Gálvez, Jesús / Santacruz, Arlette / Carranza‐Montealvo, Luis Diego / Ortega‐Hernández, Erika / Tirado‐Escobosa, Joaquín / Cisneros‐Zevallos, Luis / Jacobo‐Velázquez, Daniel A. | 2018
2362
Sensory and Chemical Stabilities of High‐Oleic and Normal‐Oleic Peanuts in Shell During Long‐Term Storage
Martín, María Paula / Grosso, Antonella Luciana / Nepote, Valeria / Grosso, Nelson Rubén | 2018
2369
Enhancing the Cancer Cell Growth Inhibitory Effects of Table Grape Anthocyanins
Grimes, Karnell L. / Stuart, Connor M. / McCarthy, Justin J. / Kaur, Baljinder / Cantu, Emilio J. / Forester, Sarah C. | 2018
2375
Novel Angiotensin‐Converting Enzyme Inhibitory Peptides Derived from Oncorhynchus mykiss Nebulin: Virtual Screening and In Silico Molecular Docking Study
Yu, Zhipeng / Fan, Yue / Zhao, Wenzhu / Ding, Long / Li, Jianrong / Liu, Jingbo | 2018
2384
Antiobesity Effects of Purple Perilla (Perilla frutescens var. acuta) on Adipocyte Differentiation and Mice Fed a High‐fat Diet
Thomas, Shalom Sara / Kim, Mina / Lee, Seung Je / Cha, Youn‐Soo | 2018
2394
Sensing of L‐Arginine by Gut‐Expressed Calcium Sensing Receptor Stimulates Gut Satiety Hormones Cholecystokinin and Glucose‐Dependent Insulinotropic Peptide Secretion in Pig Model
Wang, Chao / Kang, Cuicui / Xian, Yihan / Zhang, Mingyu / Chen, Xiaolin / Pei, Mingcai / Zhu, Weiyun / Hang, Suqin | 2018
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Cover Caption
| 2018
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