{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,23]],"date-time":"2026-08-23T16:54:15Z","timestamp":1787504055163,"version":"build-2736575974"},"reference-count":29,"publisher":"Wiley","issue":"11","license":[{"start":{"date-parts":[[2019,10,16]],"date-time":"2019-10-16T00:00:00Z","timestamp":1571184000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100006089","name":"Tojuro Iijima Foundation for Food Science and Technology","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100006089","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2019,11]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      Food poisoning caused by\n                      <jats:italic>Staphylococcus aureus<\/jats:italic>\n                      is responsible for staphylococcal enterotoxin (SE) produced in foods. Staphylococcal food poisoning is mostly caused by staphylococcal enterotoxin type A (SEA) among SEs. Growth\/no growth for\n                      <jats:italic>S. aureus<\/jats:italic>\n                      under various environmental conditions was well studied with a logistic regression model so far. Recently we successfully described the boundaries of SEA production and growth of\n                      <jats:italic>S. aureus<\/jats:italic>\n                      in broth at various temperatures and salt concentrations with the model. In this study, the effects of lactic acid and salt on SEA production and growth of\n                      <jats:italic>S. aureus<\/jats:italic>\n                      was quantitatively studied. Consequently the boundaries of SEA production and growth of\n                      <jats:italic>S. aureus<\/jats:italic>\n                      cocktail in broth at various combinations of salt concentrations and pH values that were adjusted with lactic acid were successfully described with a logistic regression model. Here the cocktail was incubated in stationary culture at 30 \u00b0C and 10\u00a0\u00b0C. The maximum toxin production and cell growth of the cocktail were observed both at 5% salt in the pH range from 4.5 to 7.0. Also, the characteristics of individual strains of the cocktail in SEA production and growth at 30 \u00b0C and 10\u00a0\u00b0C were found to be specific to the strains. The present study revealed the effect of lactic acid and salt on SEA production and growth of\n                      <jats:italic>S. aureus<\/jats:italic>\n                      as well as the variety of SEA production and growth of\n                      <jats:italic>S. aureus<\/jats:italic>\n                      strains. These results would become useful information in food industry to prevent staphylococcal food poisoning.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>Boundaries of enterotoxin A production\/no production and growth\/no growth of staphylococcal cocktail at various combinations of pHs adjusted with lactic acid and salt concentrations were well described with a logistic regression model. The maximum toxin production and cell growth were observed both at 5% salt in the pH range from 4.5 to 7.0. A variety of the toxin production and cell growth were observed in terms of pH and salt concentration among individual strains of the cocktail.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.14829","type":"journal-article","created":{"date-parts":[[2019,10,16]],"date-time":"2019-10-16T18:26:06Z","timestamp":1571250366000},"page":"3233-3240","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":16,"title":["Effects of Lactic Acid and Salt on Enterotoxin A Production and Growth of\n                    <i>Staphylococcus aureus<\/i>"],"prefix":"10.1111","volume":"84","author":[{"given":"Shaheem","family":"Elahi","sequence":"first","affiliation":[{"name":"The United Graduate School of Veterinary Sciences Gifu Univ.  Yanagido Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9376-7360","authenticated-orcid":false,"given":"Hiroshi","family":"Fujikawa","sequence":"additional","affiliation":[{"name":"Laboratory of Veterinary Public Health, Faculty of Agriculture Tokyo Univ. of Agriculture and technology  3\u20105\u20108 Saiwai\u2010cho Fuchu Tokyo 183\u20138509 Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2019,10,16]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0950268802007951"},{"key":"e_1_2_7_3_1","first-page":"444","volume-title":"Food\u2010borne infections and intoxications","author":"Bergdoll M. S.","year":"1979"},{"key":"e_1_2_7_4_1","unstructured":"Clemson Univ.pH Values of Common Foods and Ingredients. Retrieved fromwww.clemson.edu\/extension\/food\/food2market\/documents\/phAccessed 2019.06.29."},{"key":"e_1_2_7_5_1","doi-asserted-by":"crossref","first-page":"229","DOI":"10.1128\/iai.9.2.229-235.1974","article-title":"Staphylococcal enterotoxin synthesis during the exponential, transitional, and stationary growth phases","volume":"9","author":"Czop J. K.","year":"1974","journal-title":"Infection and Immunity"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X.JFP-12-174"},{"key":"e_1_2_7_7_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X.JFP-15-161"},{"key":"e_1_2_7_8_1","doi-asserted-by":"publisher","DOI":"10.4265\/bio.23.207"},{"key":"e_1_2_7_9_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.14402"},{"key":"e_1_2_7_10_1","unstructured":"FAO.Preservatives. 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Lactic acid. 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