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Microorganisms 2019, 7(1), 18; https://doi.org/10.3390/microorganisms7010018

Failure of Staphylococcus aureus to Acquire Direct and Cross Tolerance after Habituation to Cinnamon Essential Oil

School of Perfume and Aroma Technology, Shanghai Institute of Technology, Haiquan Road 100, Shanghai 201418, China
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Received: 13 November 2018 / Revised: 6 January 2019 / Accepted: 8 January 2019 / Published: 11 January 2019
(This article belongs to the Section Food Microbiology)
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Abstract

Utilization of sublethal concentrations of cinnamon essential oil (CEO) for food preservation has been proposed. However, exposure to stressful, sublethal growth conditions may induce bacterial tolerance to homologous or heterologous stressing agents. Hence, the ability of CEO to stimulate bacterial stress response was evaluated in the current work. Staphylococcus aureus was exposed to 1/4 and 1/2 of the minimum inhibitory concentration (MIC, 500 μL/L) of CEO for 18 h. It was found that overnight habituation to CEO failed to induce direct tolerance and cross-tolerance to lactic acid (pH 4.5), NaCl (10 g/100 mL) and high temperature (45 °C) in S. aureus. Likewise, S. aureus cells subjected to successive habituation with increasing amounts (1/16 MIC to 2× MIC) of CEO developed no direct tolerance. Taken together, CEO has no inductive effect on the acquisition of stress tolerance in S. aureus. View Full-Text
Keywords: essential oil; stress tolerance; Staphylococcus; stress adaptation essential oil; stress tolerance; Staphylococcus; stress adaptation
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Song, X.; Sun, Y.; Zhang, Q.; Yang, X.; Zheng, F.; He, S.; Wang, Y. Failure of Staphylococcus aureus to Acquire Direct and Cross Tolerance after Habituation to Cinnamon Essential Oil. Microorganisms 2019, 7, 18.

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