2022
DOI: 10.1128/msphere.00212-22
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Serratia marcescens DUF1471-Containing Protein SrfN Is Needed for Adaptation to Acid and Oxidative Stresses

Abstract: Serratia marcescens is ubiquitous in the environment and can survive in water, soil, plants, insects, and animals, and it can also cause infections in humans. In the face of disturbances such as oxidative or low-pH stress, bacteria adapt, survive, and recover through several mechanisms, including changes in their secretome.

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Cited by 3 publications
(7 citation statements)
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“…To our surprise, in vitro survival of the 6KO CR-Kp was comparable to that of WT CR-Kp in response to several broadly utilized bacterial stressors, including H 2 O 2 , human serum, and bile acids ( Figure 5a–c ). Similarly, when testing acidic stress resistance, biofilm formation or surface hydrophobicity, which were other reported roles for individual DUF1471-encoding genes, 44–48 , 51 we detected no difference between 6KO and WT CR-Kp (data not shown).
Figure 5.
…”
Section: Resultssupporting
confidence: 64%
“…To our surprise, in vitro survival of the 6KO CR-Kp was comparable to that of WT CR-Kp in response to several broadly utilized bacterial stressors, including H 2 O 2 , human serum, and bile acids ( Figure 5a–c ). Similarly, when testing acidic stress resistance, biofilm formation or surface hydrophobicity, which were other reported roles for individual DUF1471-encoding genes, 44–48 , 51 we detected no difference between 6KO and WT CR-Kp (data not shown).
Figure 5.
…”
Section: Resultssupporting
confidence: 64%
“…The reduction in pH of the spoiled samples indicates the growth of acidproducing bacteria or yeast during the storage of FSSBs. Culture-dependent analyses identified S. marcescens, which is known for its ability to thrive in this pH range, 23,36 as a likely contributor to spoilage. Conversely, the abundance of P. fluorescens, typically reported as the dominant species in precooked frozen food, was reduced in spoiled samples.…”
Section: ■ Discussionmentioning
confidence: 99%
“…Culture-dependent analyses identified S. marcescens, which is known for its ability to thrive in this pH range, , as a likely contributor to spoilage. Conversely, the abundance of P.…”
Section: Discussionmentioning
confidence: 99%
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