Biofilm formation, icaABCD genes and agr genotyping of Staphylococcus aureus from fish and ground beef

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dc.authorid0000-0002-4804-936Xen_US
dc.authorid0000-0002-2478-6875en_US
dc.contributor.authorÖzdemir, Fatma
dc.contributor.authorArslan, Seza
dc.contributor.authorEken, Ceren Betül
dc.date.accessioned2023-06-02T07:22:01Z
dc.date.available2023-06-02T07:22:01Z
dc.date.issued2021en_US
dc.departmentBAİBÜ, Fen Edebiyat Fakültesi, Biyoloji Bölümüen_US
dc.description.abstractA total of 46 Staphylococcus aureus isolates from fish and ground beef were tested for the agr types, icaABCD genes, and biofilm formation at 12, 25 and 37 8 degrees C by the microtiter plate and the MTT assays. All isolates were positive for the icaABD genes, while 97.8% were positive for the icaC. All isolates produced biofilms at 37 and 25 8 degrees C, but 93.5% of them were also biofilm producers at 12 8 degrees C. There was no significant difference in biofilm formation between 25 and 37 8C using the crystal violet assay (P > 0.05). However, statistically significant differences were detected between 12 and 25 8 degrees C as well as 12 and 37 8 degrees C (P < 0.05). All isolates were significantly different in biofilm production by the MTT assay at all tested temperatures. Furthermore, a relationship between the presence of the icaABCD genes and biofilm formation was observed. The agr type I was the most prevalent (54.4%) among the isolates, followed by agr type II (41.3%) and agr type III (9.6%). In this study, the S. aureus isolates exhibited biofilm formation ability responsible for persistence of bacteria in foods, which may lead to food spoilage and human health problems.en_US
dc.identifier.citationÖzdemir, F., Arslan, S., & Eken, C. B. (2021). Biofilm formation, icaABCD genes and agr genotyping of Staphylococcus aureus from fish and ground beef. Acta Alimentaria, 50(2), 170-179.en_US
dc.identifier.doi10.1556/066.2020.00203
dc.identifier.endpage179en_US
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85113757809en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage170en_US
dc.identifier.urihttp://dx.doi.org/10.1556/066.2020.00203
dc.identifier.urihttps://hdl.handle.net/20.500.12491/11051
dc.identifier.volume50en_US
dc.identifier.wosWOS:000649555900003en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÖzdemir, Fatma
dc.institutionauthorArslan, Seza
dc.language.isoenen_US
dc.publisherAkademiai Kiado ZRTen_US
dc.relation.ispartofActa Alimentariaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAgr Typingen_US
dc.subjectBiofilmen_US
dc.subjecticaABCDen_US
dc.subjectMeaten_US
dc.subjectStaphylococcus Aureusen_US
dc.titleBiofilm formation, icaABCD genes and agr genotyping of Staphylococcus aureus from fish and ground beefen_US
dc.typeArticleen_US

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