Study on the Viable but Non-culturable (VBNC) State Formation of Staphylococcus aureus and Its Control in Food System

Study on the Viable but Non-culturable (VBNC) State Formation of Staphylococcus aureus and Its Control in Food System

A Viable but non-culturable (VBNC) state is a bacterial survival strategy under reverse conditions. It poses a significant challenge for public health and food safety. In this study, the effect of external environmental conditions including acid, nutrition, and salt concentrations on the formation o...

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Main Authors: Yanmei Li, Teng-Yi Huang, Yuzhu Mao, Yanni Chen, Fan Shi, Ruixin Peng, Jinxuan Chen, Lei Yuan, Caiying Bai, Ling Chen, Kan Wang, Junyan Liu
Format: Article
Language:English
Published: Frontiers Media S.A. 2020-11-01
Series:Frontiers in Microbiology
Subjects:
Staphylococcus aureus
VBNC state
induction
control
formation
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2020.599739/full
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spelling doaj-7c33ebbcfa7e4e19b9be8dccdcc79e7a2020-12-08T08:42:48ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2020-11-011110.3389/fmicb.2020.599739599739Study on the Viable but Non-culturable (VBNC) State Formation of Staphylococcus aureus and Its Control in Food SystemYanmei Li0Teng-Yi Huang1Yuzhu Mao2Yanni Chen3Fan Shi4Ruixin Peng5Jinxuan Chen6Lei Yuan7Caiying Bai8Ling Chen9Ling Chen10Kan Wang11Junyan Liu12Department of Haematology, Guangzhou Women and Children’s Medical Center, Guangzhou Medical University, Guangzhou, ChinaDepartment of Laboratory Medicine, The Second Affiliated Hospital of Shantou University Medical College, Shantou, ChinaGuangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, ChinaGuangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, ChinaGuangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, ChinaGuangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, ChinaGuangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou, ChinaGuangdong Women and Children Hospital, Guangzhou, ChinaGuangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, ChinaResearch Institute for Food Nutrition and Human Health, Guangzhou, ChinaResearch Center for Translational Medicine, The Second Affiliated Hospital, Medical College of Shantou University, Shantou, ChinaDepartment of Civil and Environmental Engineering, University of Maryland, College Park, MD, United StatesA Viable but non-culturable (VBNC) state is a bacterial survival strategy under reverse conditions. It poses a significant challenge for public health and food safety. In this study, the effect of external environmental conditions including acid, nutrition, and salt concentrations on the formation of S. aureus VBNC states at low temperatures were investigated. Different acidity and nutritional conditions were then applied to food products to control the VBNC state formation. Four different concentration levels of each factor (acid, nutrition, and salt) were selected in a total of 16 experimental groups. Nutrition showed the highest influence on the VBNC state formation S. aureus, followed by acid and salt. The addition of 1% acetic acid could directly kill S. aureus cells and inhibit the formation of the VBNC state with a nutrition concentration of 25, 50, and 100%. A propidium monoazide-polymerase chain reaction (PMA-PCR) assay was applied and considered as a rapid and sensitive method to detect S. aureus in VBNC state with the detection limit of 104 CFU/mL.https://www.frontiersin.org/articles/10.3389/fmicb.2020.599739/fullStaphylococcus aureusVBNC stateinductioncontrolformation
collection DOAJ
language English
format Article
sources DOAJ
author Yanmei Li
Teng-Yi Huang
Yuzhu Mao
Yanni Chen
Fan Shi
Ruixin Peng
Jinxuan Chen
Lei Yuan
Caiying Bai
Ling Chen
Ling Chen
Kan Wang
Junyan Liu
spellingShingle Yanmei Li
Teng-Yi Huang
Yuzhu Mao
Yanni Chen
Fan Shi
Ruixin Peng
Jinxuan Chen
Lei Yuan
Caiying Bai
Ling Chen
Ling Chen
Kan Wang
Junyan Liu
Study on the Viable but Non-culturable (VBNC) State Formation of Staphylococcus aureus and Its Control in Food System
Frontiers in Microbiology
Staphylococcus aureus
VBNC state
induction
control
formation
author_facet Yanmei Li
Teng-Yi Huang
Yuzhu Mao
Yanni Chen
Fan Shi
Ruixin Peng
Jinxuan Chen
Lei Yuan
Caiying Bai
Ling Chen
Ling Chen
Kan Wang
Junyan Liu
author_sort Yanmei Li
title Study on the Viable but Non-culturable (VBNC) State Formation of Staphylococcus aureus and Its Control in Food System
title_short Study on the Viable but Non-culturable (VBNC) State Formation of Staphylococcus aureus and Its Control in Food System
title_full Study on the Viable but Non-culturable (VBNC) State Formation of Staphylococcus aureus and Its Control in Food System
title_fullStr Study on the Viable but Non-culturable (VBNC) State Formation of Staphylococcus aureus and Its Control in Food System
title_full_unstemmed Study on the Viable but Non-culturable (VBNC) State Formation of Staphylococcus aureus and Its Control in Food System
title_sort study on the viable but non-culturable (vbnc) state formation of staphylococcus aureus and its control in food system
publisher Frontiers Media S.A.
series Frontiers in Microbiology
issn 1664-302X
publishDate 2020-11-01
description A Viable but non-culturable (VBNC) state is a bacterial survival strategy under reverse conditions. It poses a significant challenge for public health and food safety. In this study, the effect of external environmental conditions including acid, nutrition, and salt concentrations on the formation of S. aureus VBNC states at low temperatures were investigated. Different acidity and nutritional conditions were then applied to food products to control the VBNC state formation. Four different concentration levels of each factor (acid, nutrition, and salt) were selected in a total of 16 experimental groups. Nutrition showed the highest influence on the VBNC state formation S. aureus, followed by acid and salt. The addition of 1% acetic acid could directly kill S. aureus cells and inhibit the formation of the VBNC state with a nutrition concentration of 25, 50, and 100%. A propidium monoazide-polymerase chain reaction (PMA-PCR) assay was applied and considered as a rapid and sensitive method to detect S. aureus in VBNC state with the detection limit of 104 CFU/mL.
topic Staphylococcus aureus
VBNC state
induction
control
formation
url https://www.frontiersin.org/articles/10.3389/fmicb.2020.599739/full
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