Co-culture of Cronobacter sakazakii and Staphylococcus aureus: Explore the influence of mixed biofilm formation and regulation of Cronobacter sakazakii biofilm formation genes.


Journal

Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143

Informations de publication

Date de publication:
11 2023
Historique:
received: 23 05 2023
revised: 01 09 2023
accepted: 10 09 2023
medline: 2 11 2023
pubmed: 7 10 2023
entrez: 7 10 2023
Statut: ppublish

Résumé

Bacterial biofilm is a protective matrix composed of metabolites secreted by bacteria that envelop bacteria. By forming a biofilm, bacteria can considerably improve their environmental tolerance. In food-related processing environment, different types of microorganisms are often present in biofilms. The main contaminating strain in the powdered infant formula (PIF) processing environment, Cronobacter sakazakii and Staphylococcus aureus continues to pollute the PIF processing environment after biofilm production. This study selected Cronobacter sakazakii with a weak biofilm-forming ability as one of the test organisms. The coexistence of Cronobacter sakazakii and Staphylococcus aureus on the surface of production equipment was simulated to analyze the interaction. Biofilm formation in the co-culture group was significantly higher than the others. In-depth study of the effect of Staphylococcus aureus on the biofilm formation genes of Cronobacter sakazakii. Results show two bacteria can coexist on the surface of a metal device, forming a more compact hybrid biofilm structure. Under co-culture conditions, S. aureus increased bcsA and fliD expression in Cronobacter sakazakii, whereas decreased bcsC expression. Signaling molecules produced by Staphylococcus aureus (Autoinducer 2) significantly promoted the biofilm formation of Cronobacter sakazakii at the concentration of 0-500 ng/mL (0.099-0.177) and up-regulated the expression of bcsA, filD and flhD genes.

Identifiants

pubmed: 37803782
pii: S0963-9969(23)01005-0
doi: 10.1016/j.foodres.2023.113457
pii:
doi:

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

113457

Informations de copyright

Copyright © 2023 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Danliangmin Song (D)

Department of Food Science, Northeast Agricultural University, Harbin 150038, China. Electronic address: 13161204248@163.com.

Ai Jia (A)

Department of Food Science, Northeast Agricultural University, Harbin 150038, China. Electronic address: j1825353476@163.com.

Xuehe Qi (X)

Department of Food Science, Northeast Agricultural University, Harbin 150038, China. Electronic address: q1292364109@163.com.

Kai Dong (K)

Department of Food Science, Northeast Agricultural University, Harbin 150038, China. Electronic address: dk283070004@126.com.

Shiyu Liu (S)

Department of Food Science, Northeast Agricultural University, Harbin 150038, China. Electronic address: 18103646869@163.com.

Chaoxin Man (C)

Key Laboratory of Dairy Science, Ministry of Education, Harbin 150030, China. Electronic address: cxman@neau.edu.cn.

Xinyan Yang (X)

Key Laboratory of Dairy Science, Ministry of Education, Harbin 150030, China. Electronic address: 15545116996@163.com.

Yujun Jiang (Y)

Department of Food Science, Northeast Agricultural University, Harbin 150038, China. Electronic address: yujun_jiang@163.com.

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Classifications MeSH