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Article

The Response and Survival Mechanisms of Staphylococcus aureus under High Salinity Stress in Salted Foods

by 1,2,3, 1,3, 1,3, 1,3, 3,* and 1,3
1
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China
2
College of Life Sciences, Tonghua Normal University, Tonghua 134000, China
3
School of Marine Sciences, Ningbo University, Ningbo 315211, China
*
Author to whom correspondence should be addressed.
Academic Editor: Jorge Barros-Velázquez
Foods 2022, 11(10), 1503; https://doi.org/10.3390/foods11101503
Received: 10 April 2022 / Revised: 11 May 2022 / Accepted: 20 May 2022 / Published: 22 May 2022
(This article belongs to the Section Food Microbiology)
Staphylococcus aureus (S. aureus) has a strong tolerance to high salt stress. It is a major reason as to why the contamination of S. aureus in salted food cannot be eradicated. To elucidate its response and survival mechanisms, changes in the morphology, biofilm formation, virulence, transcriptome, and metabolome of S. aureus were investigated. IsaA positively regulates and participates in the formation of biofilm. Virulence was downregulated to reduce the depletion of nonessential cellular functions. Inositol phosphate metabolism was downregulated to reduce the conversion of functional molecules. The MtsABC transport system was downregulated to reduce ion transport and signaling. Aminoacyl-tRNA biosynthesis was upregulated to improve cellular homeostasis. The betaine biosynthesis pathway was upregulated to protect the active structure of proteins and nucleic acids. Within a 10% NaCl concentration, the L-proline content was upregulated to increase osmotic stability. In addition, 20 hub genes were identified through an interaction analysis. The findings provide theoretical support for the prevention and control of salt-tolerant bacteria in salted foods. View Full-Text
Keywords: Staphylococcus aureus; salted foods; salt stress Staphylococcus aureus; salted foods; salt stress
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MDPI and ACS Style

Feng, Y.; Ming, T.; Zhou, J.; Lu, C.; Wang, R.; Su, X. The Response and Survival Mechanisms of Staphylococcus aureus under High Salinity Stress in Salted Foods. Foods 2022, 11, 1503. https://doi.org/10.3390/foods11101503

AMA Style

Feng Y, Ming T, Zhou J, Lu C, Wang R, Su X. The Response and Survival Mechanisms of Staphylococcus aureus under High Salinity Stress in Salted Foods. Foods. 2022; 11(10):1503. https://doi.org/10.3390/foods11101503

Chicago/Turabian Style

Feng, Ying, Tinghong Ming, Jun Zhou, Chenyang Lu, Rixin Wang, and Xiurong Su. 2022. "The Response and Survival Mechanisms of Staphylococcus aureus under High Salinity Stress in Salted Foods" Foods 11, no. 10: 1503. https://doi.org/10.3390/foods11101503

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