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...
Gorde:
| Egile Nagusiak: | , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
American Society for Microbiology
2025-07-01
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| Saila: | Applied and Environmental Microbiology |
| Gaiak: | |
| Sarrera elektronikoa: | https://journals.asm.org/doi/10.1128/aem.01023-25 |
| Etiketak: |
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