Mechanistic study on the susceptibility of Staphylococcus aureus to common antimicrobial preservatives mediated by wall teichoic acids

ABSTRACT Staphylococcus aureus is a common food-borne pathogen that easily develops resistance to antibiotics and antimicrobial peptides partly because of wall teichoic acids (WTAs), the peptidoglycan-anchored polymers important for cell physiology. In the food industry, there is an increasing preva...

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Autors principals:	Xia Wu, Jiayi Wang, Ji Li, Zheng Su, Jian Zha
Format:	Artigo
Idioma:	Inglês
Publicat:	American Society for Microbiology 2025-07-01
Col·lecció:	Applied and Environmental Microbiology
Matèries:	Staphylococcus aureus wall teichoic acid preservative sodium dehydroacetate tea polyphenol polylysine
Accés en línia:	https://journals.asm.org/doi/10.1128/aem.01023-25
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