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• W4310294531 endingPage "112271" @default.
• W4310294531 startingPage "112271" @default.
• W4310294531 abstract "Staphylococcus aureus (S. aureus) is an opportunistic foodborne pathogen whose survival in food processing environments may be associated with its tolerance to desiccation. However, the molecular mechanisms involved in desiccation stress have received little attention in S. aureus. Here, some potential genes related to desiccation stress were determined in S. aureus by the transposon random mutagenesis approach. Eight mutants with different mutant sites who showed lower survival rates compared to wild-type (WT) strain RMSA24 under desiccation stress were successfully screened from a mutant library (n = 3,154). The eight mutation sites are identified as potential genes of U32 family peptidase, CHAP domain-containing protein, YdcF family protein, RNA polymerase sigma factor, EVE domain-containing protein, acetyltransferase, LPXTG-anchored DUF1542 repeat protein FmtB, and CvpA family protein, which haven't been reported as the desiccation-tolerant related genes. We found that the growth rates and biofilm formation abilities of these mutants were not significantly affected, indicating that their reduced survival rates under desiccation stress not dependent on reduced growth rates and biofilm formation abilities. Under desiccation stress, the expression levels of the three mutated genes were up-regulated and the four mutated genes were down-regulated in the WT strain, implying that these genes may play different roles in S. aureus to adapt to desiccation stress conditions. The study reveals valuable information for the control of S. aureus in low water activity foods and their production environments." @default.
• W4310294531 created "2022-11-30" @default.
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• W4310294531 date "2023-01-01" @default.
• W4310294531 modified "2023-10-18" @default.
• W4310294531 title "Genes associated with desiccation stress in foodborne Staphylococcus aureus as revealed by transposon insertion mutagenesis" @default.
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• W4310294531 doi "https://doi.org/10.1016/j.foodres.2022.112271" @default.
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