Mechanistic study on the susceptibility of Staphylococcus aureus to common antimicrobial preservatives mediated by wall teichoic acids

ABSTRACT Staphylococcus aureus is a common food-borne pathogen that easily develops resistance to antibiotics and antimicrobial peptides partly because of wall teichoic acids (WTAs), the peptidoglycan-anchored polymers important for cell physiology. In the food industry, there is an increasing preva...

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Bibliographic Details

Published in:	Applied and Environmental Microbiology
Main Authors:	Xia Wu, Jiayi Wang, Ji Li, Zheng Su, Jian Zha
Format:	Article
Language:	English
Published:	American Society for Microbiology 2025-07-01
Subjects:	Staphylococcus aureus wall teichoic acid preservative sodium dehydroacetate tea polyphenol polylysine
Online Access:	https://journals.asm.org/doi/10.1128/aem.01023-25