Responses of Staphylococcus aureus exposed to HCl and organic acid stress

Canadian Journal of Microbiology
Tone Mari RodeA L Holck

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 HCl. Staphylococcus aureus increased the pH in the medium mainly through accumulation of ammonium and the removal of acid groups, resulting in increased production of diacetyl (2,3-butanedione) and pyrazines. The results showed flexible and versatile responses of S. aureus to different types of acid stress. As measured by growth inhibition, permeant organic acid stress introduced severe stress compared with the stress caused by HCl. Cells expos...Continue Reading

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Citations

Jun 28, 2011·BMC Microbiology·Anette McLeodLars Axelsson
Jun 20, 2014·PLoS Pathogens·Vinai Chittezham ThomasKenneth W Bayles
Nov 14, 2013·Evidence-based Complementary and Alternative Medicine : ECAM·Yong-Ouk YouKang-Ju Kim
Feb 19, 2013·International Journal of Food Microbiology·Asa RosengrenRoland Lindqvist
Dec 11, 2013·APMIS : Acta Pathologica, Microbiologica, Et Immunologica Scandinavica·Antonia NostroGiuseppe Bisignano
Jan 11, 2017·Foodborne Pathogens and Disease·Justyna SchubertJacek Bania
Mar 6, 2018·The Journal of Antimicrobial Chemotherapy·Ilyas AlavKhondaker Miraz Rahman
Feb 16, 2019·Journal of Applied Microbiology·S KolbeckM A Ehrmann
Dec 15, 2016·FEMS Microbiology Reviews·Helene BuvelotKarl-Heinz Krause
Feb 22, 2017·Journal of Food Protection·Nelson J GaydosJonathan A Campbell
May 4, 2020·Current Opinion in Microbiology·Chunyi Zhou, Paul D Fey
Aug 11, 2021·Journal of Oleo Science·Minako OkukawaYoshimune Nonomura

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