Abstract
This paper aimed to investigate the ultra structure ofStaphylococcus aureus EPS and describe the changes that occurred following exposure to pasteurisation, sodium benzoate preservation and treatment with a bacteriostatic hand cleanser. Mass spectrometry was employed to identify and monitor the presence and distribution of certain saccharides and fatty acid constituents. Fatty acid and saccharide profiles demonstrated that the ultra structure was subject to change and diversification as a result of exposure. Components generally associated with Gram-negative LPS, 2-keto-3-deoxy-octulosonic acid (KDO) and β-hydroxy fatty acids, were also identified in the EPS ofS. aureus.
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Abraham, M., Venter, P., Lues, J. et al. The exopolysaccharide (EPS) ultra structure ofStaphylococcus aureus: changes occurring in EPS resulting from exposure to physical and chemical food preservation practises in South Africa. Ann. Microbiol. 59, 499–503 (2009). https://doi.org/10.1007/BF03175137
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DOI: https://doi.org/10.1007/BF03175137