Habituation of enterotoxigenic Staphylococcus aureus to Origanum vulgare L. essential oil does not induce direct-tolerance and cross-tolerance to salts and organic acids

Enterotoxigenic Staphylococcus aureus strains that were isolated from foods were investigated for their ability to develop direct-tolerance and cross-tolerance to sodium chloride (NaCl), potassium chloride (KCl), lactic acid (LA) and acetic acid (AA) after habituation in sublethal amounts (1/2 of th...

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Bibliografiske detaljer
Udgivet i:Braz J Microbiol
Main Authors: Tavares, Adassa Gama, do Monte, Daniel Farias Marinho, Albuquerque, Allan dos Reis, Sampaio, Fábio Correia, Magnani, Marciane, de Siqueira, José Pinto, de Souza, Evandro Leite
Format: Artigo
Sprog:Inglês
Udgivet: Sociedade Brasileira de Microbiologia 2015
Fag:
Food Microbiology
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4568867/
https://ncbi.nlm.nih.gov/pubmed/26413067
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1590/S1517-838246320140355
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