Cargando…

Tetracycline Gene Transfer in Staphylococcus xylosus in situ During Sausage Fermentation

The presence of determinants of resistance to antibiotics can constitute a possible safety hazard in coagulase-negative staphylococci (CNS), which are widely present in food of animal origin. Among CNS, S. xylosus is a species frequently isolated from fermented meat products. Resistance to tetracycl...

Descripción completa

Detalles Bibliográficos
Autores principales:	Leroy, Sabine, Christieans, Souad, Talon, Régine
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2019
Materias:	Microbiology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6414713/ https://www.ncbi.nlm.nih.gov/pubmed/30894841 http://dx.doi.org/10.3389/fmicb.2019.00392

Ejemplares similares

Evidence for Nitric Oxide Synthase Activity in Staphylococcus xylosus Mediating Nitrosoheme Formation
por: Ras, Geoffrey, et al.
Publicado: (2017)

Adaptation of Staphylococcus xylosus to Nutrients and Osmotic Stress in a Salted Meat Model
por: Vermassen, Aurore, et al.
Publicado: (2016)

Transcriptomic analysis of Staphylococcus xylosus in the presence of nitrate and nitrite in meat reveals its response to nitrosative stress
por: Vermassen, Aurore, et al.
Publicado: (2014)

Investigating Extracellular DNA Release in Staphylococcus xylosus Biofilm In Vitro
por: Leroy, Sabine, et al.
Publicado: (2021)

Insight into the Genome of Staphylococcus xylosus, a Ubiquitous Species Well Adapted to Meat Products
por: Leroy, Sabine, et al.
Publicado: (2017)

Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products
por: Fiorentini, Ângela Maria, et al.
Publicado: (2009)

Transcriptomic Analysis of Staphylococcus xylosus in Solid Dairy Matrix Reveals an Aerobic Lifestyle Adapted to Rind
por: Leroy, Sabine, et al.
Publicado: (2020)

Staphylococcus xylosus fermentation of pork fatty waste: raw material for biodiesel production
por: Marques, Roger Vasques, et al.
Publicado: (2016)

Investigating the effect on biogenic amines, nitrite, and N-nitrosamine degradation in cultured sausage ripening through inoculation of Staphylococcus xylosus and lactic acid bacteria
por: Hu, Panpan, et al.
Publicado: (2023)

Application of isolated Lactobacillus sakei and Staphylococcus xylosus strains as a probiotic starter culture during the industrial manufacture of Tunisian dry‐fermented sausages
por: Najjari, Afef, et al.
Publicado: (2020)

Improving the Flavor of Fermented Sausage by Increasing Its Bacterial Quality via Inoculation with Lactobacillus plantarum MSZ2 and Staphylococcus xylosus YCC3
por: Wang, Ji, et al.
Publicado: (2022)

Purification and Characterization of the Protease from Staphylococcus xylosus A2 Isolated from Harbin Dry Sausages
por: Wang, Hui, et al.
Publicado: (2022)

Proteome Response of Staphylococcus xylosus DSM 20266T to Anaerobiosis and Nitrite Exposure
por: Quintieri, Laura, et al.
Publicado: (2018)

Bap and Cell Surface Hydrophobicity Are Important Factors in Staphylococcus xylosus Biofilm Formation
por: Schiffer, Carolin, et al.
Publicado: (2019)

Safety and Technological Characterization of Staphylococcus xylosus and Staphylococcus pseudoxylosus Isolates from Fermented Soybean Foods of Korea
por: Kong, Haram, et al.
Publicado: (2022)

Microbial Ecology of French Dry Fermented Sausages and Mycotoxin Risk Evaluation During Storage
por: Coton, Monika, et al.
Publicado: (2021)

Histidine Metabolism and IGPD Play a Key Role in Cefquinome Inhibiting Biofilm Formation of Staphylococcus xylosus
por: Zhou, Yong-hui, et al.
Publicado: (2018)

Bap-Independent Biofilm Formation in Staphylococcus xylosus
por: Schiffer, Carolin J., et al.
Publicado: (2021)

Characterization of the Staphylococcus xylosus methylome reveals a new variant of type I restriction modification system in staphylococci
por: Schiffer, Carolin J., et al.
Publicado: (2023)

Staphylococcus xylosus and Staphylococcus aureus as commensals and pathogens on murine skin
por: Battaglia, Michael, et al.
Publicado: (2023)

Effects of the addition of leucine on flavor and quality of sausage fermented by Lactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475
por: Liu, Rui, et al.
Publicado: (2023)

Control of Biogenic Amines in Fermented Sausages: Role of Starter Cultures
por: Latorre-Moratalla, M.L., et al.
Publicado: (2012)

Protocols for genetic labeling and tracing of Staphylococcus xylosus during tumor progression
por: Dong, Tingting, et al.
Publicado: (2022)

Carotenoids are used as regulators for membrane fluidity by Staphylococcus xylosus
por: Seel, Waldemar, et al.
Publicado: (2020)

Late prosthetic knee joint infection with Staphylococcus xylosus
por: Brand, Yves E., et al.
Publicado: (2021)

Contribution of omics to biopreservation: Toward food microbiome engineering
por: Borges, Frédéric, et al.
Publicado: (2022)

Dynamic change of bacterial diversity, metabolic pathways, and flavor during ripening of the Chinese fermented sausage
por: Wang, Ji, et al.
Publicado: (2022)

Antibacterial activity and mechanism of malondialdehyde against Staphylococcus xylosus and Lactiplantibacillus plantarum isolated from a traditional Chinese dry-cured fish
por: Zhang, Qi, et al.
Publicado: (2022)

Molecular Mechanism of Staphylococcus xylosus Resistance Against Tylosin and Florfenicol
por: Chen, Mo, et al.
Publicado: (2022)

Improving the Safety of Staphylococcus aureus Polyvalent Phages by Their Production on a Staphylococcus xylosus Strain
por: El Haddad, Lynn, et al.
Publicado: (2014)

Strains of Staphylococcus and Bacillus Isolated from Traditional Sausages as Producers of Biogenic Amines
por: Bermúdez, Roberto, et al.
Publicado: (2012)

Complete Replacement of Nitrite With a Lactobacillus fermentum on the Quality and Safety of Chinese Fermented Sausages
por: Xu, Yuning, et al.
Publicado: (2021)

Cell Wall Hydrolases in Bacteria: Insight on the Diversity of Cell Wall Amidases, Glycosidases and Peptidases Toward Peptidoglycan
por: Vermassen, Aurore, et al.
Publicado: (2019)

Functional Characteristics of Lactobacillus and Yeast Single Starter Cultures in the Ripening Process of Dry Fermented Sausage
por: Liu, Yingli, et al.
Publicado: (2021)

Transfer of a mobile Staphylococcus saprophyticus plasmid isolated from fermented seafood that confers tetracycline resistance
por: Lee, Jong-Hoon, et al.
Publicado: (2019)

Azithromycin Inhibits Biofilm Formation by Staphylococcus xylosus and Affects Histidine Biosynthesis Pathway
por: Ding, Wenya, et al.
Publicado: (2018)

Discovery of Potential Anti-infective Therapy Targeting Glutamine Synthetase in Staphylococcus xylosus
por: Cui, Wen-Qiang, et al.
Publicado: (2019)

CD‐g‐CS nanoparticles for enhanced antibiotic treatment of Staphylococcus xylosus infection
por: Zheng, Si‐Di, et al.
Publicado: (2021)

Control of Listeria monocytogenes in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing
por: Austrich-Comas, Anna, et al.
Publicado: (2022)

Contribution of S. xylosus and L. sakei ssp. carnosus Fermentation to the Aroma of Lupin Protein Isolates
por: Schlegel, Katharina, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_h134ubela6l9uf26369pe0jvaf