Responses of Staphylococcus aureus exposed to HCl and organic acid stress.

ABSTRACT: Staphylococcus aureus is an important food poisoning bacterium. In food preservation, acidification is a well-known method. Permeant weak organic acids, like lactic and acetic acids, are known to be more effective against bacteria than inorganic strong acids (e.g., HCl). Growth experiments and metabolic and transcriptional analyses were used to determine the responses of a food pathogenic S. aureus strain exposed to lactic acid, acetic acid, and HCl at pH 4.5. Lactic and acetic acid stress induced a slower transcriptional response and large variations in growth patterns compared with the responses induced by HCl. In cultures acidified with lactic acid, the pH of the medium gradually increased to 7.5 during growth, while no such increase was observed for bacteria exposed to acetic acid or H

ORGANISM(S): Staphylococcus aureus

SUBMITTER: Tone Mari Rode 

PROVIDER: E-BUGS-87 | biostudies-arrayexpress |

REPOSITORIES: biostudies-arrayexpress