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

Overview of attention for article published in Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology], July 2015
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Title
Habituation of enterotoxigenic <italic>Staphylococcus aureus</italic> to <italic>Origanum vulgare</italic> L. essential oil does not induce direct-tolerance and cross-tolerance to salts and organic acids
Published in
Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology], July 2015
DOI 10.1590/s1517-838246320140355
Pubmed ID
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

Abstract

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 the minimum inhibitory concentration - 1/2 MIC and 1/4 of the minimum inhibitory concentration - 1/4 MIC) of Origanum vulgare L. essential oil (OVEO). The habituation of S. aureus to 1/2 MIC and 1/4 MIC of OVEO did not induce direct-tolerance or cross-tolerance in the tested strains, as assessed by modulation of MIC values. Otherwise, exposing the strains to OVEO at sublethal concentrations maintained or increased the sensitivity of the cells to the tested stressing agents because the MIC values of OVEO, NaCl, KCl, LA and AA against the cells that were previously habituated to OVEO remained the same or decreased when compared with non-habituated cells. These data indicate that OVEO does not have an inductive effect on the acquisition of direct-tolerance or cross-tolerance in the tested enterotoxigenic strains of S. aureus to antimicrobial agents that are typically used in food preservation.

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Mendeley readers

The data shown below were compiled from readership statistics for 31 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 31 100%

Demographic breakdown

Readers by professional status Count As %
Student > Master 7 23%
Student > Ph. D. Student 5 16%
Researcher 4 13%
Student > Bachelor 3 10%
Student > Doctoral Student 2 6%
Other 2 6%
Unknown 8 26%
Readers by discipline Count As %
Agricultural and Biological Sciences 10 32%
Biochemistry, Genetics and Molecular Biology 2 6%
Immunology and Microbiology 2 6%
Medicine and Dentistry 2 6%
Business, Management and Accounting 1 3%
Other 4 13%
Unknown 10 32%