Özdemir, F. and Arslan, S. and Eken, C. B. (2021) Biofilm Formation, icaABCD Genes and agr Genotyping of Staphylococcus aureus from Fish and Ground Beef. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 50 (2). pp. 170-179. ISSN 0139-3006 (print); 1588-2535 (online)
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Abstract
A total of 46 Staphylococcus aureus isolates from fish and ground beef were tested for the agr types, icaABCD genes, and biofilm formation at 12, 25 and 37 °C by the microtiter plate and the MTT assays. All isolates were positive for the icaABD genes, while 97.8% were positive for the icaC. All isolates produced biofilms at 37 and 25 °C, but 93.5% of them were also biofilm producers at 12 °C. There was no significant difference in biofilm formation between 25 and 37 °C using the crystal violet assay (P > 0.05). However, statistically significant differences were detected between 12 and 25 °C as well as 12 and 37 °C (P < 0.05). All isolates were significantly different in biofilm production by the MTT assay at all tested temperatures. Furthermore, a relationship between the presence of the icaABCD genes and biofilm formation was observed. The agr type I was the most prevalent (54.4%) among the isolates, followed by agr type II (41.3%) and agr type III (9.6%). In this study, the S. aureus isolates exhibited biofilm formation ability responsible for persistence of bacteria in foods, which may lead to food spoilage and human health problems.
Item Type: | Article |
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Additional Information: | MTA KFB támogatási szerződés alapján archiválva |
Uncontrolled Keywords: | agr typing; biofilm; icaABCD; meat; Staphylococcus aureus |
Subjects: | Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia |
SWORD Depositor: | MTMT SWORD |
Depositing User: | MTMT SWORD |
Date Deposited: | 06 Sep 2021 15:23 |
Last Modified: | 07 May 2022 23:15 |
URI: | http://real.mtak.hu/id/eprint/129071 |
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