Sodium salt is a pivotal ingredient in traditional fermented foods, but its excessive
consumption adversely affects human health, product quality, and production efficiency …

Cheese consumption is increasing as well as the consumer preference for artisanal
cheeses. The unique flavour and smell characteristics reported by the consumers are …

Fast adaptation to environmental changes ensures bacterial survival, and proteolysis
represents a key cellular process in adaptation. The Clp protease system is a multi …

Conventional targeted therapies for the treatment of cancer have limitations, including the
development of acquired resistance. However, novel alternatives have emerged in the form …

Through staphylococcal enterotoxin (SE) production, Staphylococcus aureus is a common
cause of food poisoning. Detection of staphylococcal food poisoning (SFP) is mostly …

Staphylococcal enterotoxins (SEs) secreted by Staphylococcus aureus (S. aureus) can
cause foodborne disease, nausea, vomiting and diarrhea, and even death. Regulation of SE …

Pathogenic properties of orthologues to S. aureus staphylococcal enterotoxin C (SEC) and
staphylococcal enterotoxin L (SEL) produced by S. epidermidis are largely unexplored. We …

Animal shelters, especially in resource-poor countries, bring together pets from different
regions and with different backgrounds. The crowding of such animals often results in …

Methicillin-resistant Staphylococcus aureus (MRSA) is a major pathogen of nosocomial
infection, which is resistant to most antibiotics. Presently, anti-virulence therapy and anti …

Abstract Background Methicillin-resistant Staphylococcus aureus (MRSA), is considered a
potential and aggressive nosocomial pathogen. It accounts for 50% of S. aureus isolates in …