{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T05:55:34Z","timestamp":1790661334293,"version":"4.1.0"},"reference-count":28,"publisher":"American Society for Microbiology","issue":"14","license":[{"start":{"date-parts":[[2012,7,15]],"date-time":"2012-07-15T00:00:00Z","timestamp":1342310400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.asm.org\/non-commercial-tdm-license"}],"content-domain":{"domain":["journals.asm.org"],"crossmark-restriction":true},"short-container-title":["Appl Environ Microbiol"],"published-print":{"date-parts":[[2012,7,15]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n          <jats:p>\n            <jats:named-content content-type=\"genus-species\">Staphylococcus aureus<\/jats:named-content>\n            strains producing the bacteriophage-encoded staphylococcal enterotoxin A (SEA) were divided into two groups, high- and low-SEA-producing strains, based on the amount of SEA produced. After growth under favorable conditions in batch cultures, 10 of the 21 strains tested produced more than 1,000 ng\/ml SEA, and 9 strains produced less than 10 ng\/ml SEA; two enterotoxigenic strains, MRSA252 and Newman, produced intermediate levels of SEA (around 450 ng\/ml). The differences in the production of SEA were found to be associated with the expression level of\n            <jats:named-content content-type=\"genus-species\">sea<\/jats:named-content>\n            and whether the strains hosted the\n            <jats:named-content content-type=\"genus-species\">sea<\/jats:named-content>\n            <jats:sub>1<\/jats:sub>\n            or\n            <jats:named-content content-type=\"genus-species\">sea<\/jats:named-content>\n            <jats:sub>2<\/jats:sub>\n            version. Furthermore, differences in nucleotide sequence in the\n            <jats:named-content content-type=\"genus-species\">Siphoviridae<\/jats:named-content>\n            phage region showed two clonal lineages of the high-SEA-producing strains. One of these lines was correlated with the capacity for a massive increase in SEA levels by prophage induction as demonstrated using mitomycin C (MC). This was also confirmed by the occurrence of additional\n            <jats:named-content content-type=\"genus-species\">sea<\/jats:named-content>\n            expression, presumed to be initiated by a latent phage promoter located upstream of the endogenous\n            <jats:named-content content-type=\"genus-species\">sea<\/jats:named-content>\n            promoter. Remarkably, the SEA level was increased up to 10-fold in some strains due to prophage induction. The low-SEA-producing group and the high-SEA-producing subgroup lacking phage-activated\n            <jats:named-content content-type=\"genus-species\">sea<\/jats:named-content>\n            transcription showed no increase in SEA formation after the addition of MC. This study demonstrates that\n            <jats:named-content content-type=\"genus-species\">sea<\/jats:named-content>\n            expression in enterotoxigenic strains is correlated with the clonal lineage of\n            <jats:named-content content-type=\"genus-species\">sea<\/jats:named-content>\n            -carrying phages. The high-SEA-producing group, in particular the prophage-inducible\n            <jats:named-content content-type=\"genus-species\">sea<\/jats:named-content>\n            <jats:sub>1<\/jats:sub>\n            group, may be more relevant to staphylococcal food poisoning than the low-SEA-producing group, harboring mainly\n            <jats:named-content content-type=\"genus-species\">sea<\/jats:named-content>\n            <jats:sub>2<\/jats:sub>\n            .\n          <\/jats:p>","DOI":"10.1128\/aem.00803-12","type":"journal-article","created":{"date-parts":[[2012,4,28]],"date-time":"2012-04-28T03:53:12Z","timestamp":1335585192000},"page":"4942-4948","update-policy":"https:\/\/doi.org\/10.1128\/asmj-crossmark-policy-page","source":"Crossref","is-referenced-by-count":39,"title":["Elevated Enterotoxin A Expression and Formation in Staphylococcus aureus and Its Association with Prophage Induction"],"prefix":"10.1128","volume":"78","author":[{"given":"Rong","family":"Cao","sequence":"first","affiliation":[{"name":"Applied Microbiology, Department of Chemistry, Faculty of Engineering, Lund University, Lund, Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nikoleta","family":"Zeaki","sequence":"additional","affiliation":[{"name":"Applied Microbiology, Department of Chemistry, Faculty of Engineering, Lund University, Lund, Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nina","family":"Wallin-Carlquist","sequence":"additional","affiliation":[{"name":"Applied Microbiology, Department of Chemistry, Faculty of Engineering, Lund University, Lund, Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Panagiotis N.","family":"Skandamis","sequence":"additional","affiliation":[{"name":"Laboratory of Food Quality Control and Hygiene, Department of Food Science and Technology, Agricultural University of Athens, Athens, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jenny","family":"Schelin","sequence":"additional","affiliation":[{"name":"Applied Microbiology, Department of Chemistry, Faculty of Engineering, Lund University, Lund, Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Peter","family":"R\u00e5dstr\u00f6m","sequence":"additional","affiliation":[{"name":"Applied Microbiology, Department of Chemistry, Faculty of Engineering, Lund University, Lund, Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"235","reference":[{"key":"e_1_3_2_2_2","first-page":"463","volume-title":"Foodborne bacterial pathogens","author":"Bergdoll MS","year":"1989","unstructured":"BergdollMS . 1989. Staphylococcus aureus, p 463\u2013 523. In DoyleMP (ed), Foodborne bacterial pathogens. Marcel Dekker Inc, New York, NY."},{"key":"e_1_3_2_3_2","doi-asserted-by":"publisher","DOI":"10.1126\/science.3160112"},{"key":"e_1_3_2_4_2","doi-asserted-by":"publisher","DOI":"10.1128\/iai.62.1.113-118.1994"},{"key":"e_1_3_2_5_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0021-9258(17)42109-0"},{"key":"e_1_3_2_6_2","doi-asserted-by":"publisher","DOI":"10.1128\/IAI.69.3.1440-1443.2001"},{"key":"e_1_3_2_7_2","doi-asserted-by":"publisher","DOI":"10.1128\/iai.9.2.229-235.1974"},{"key":"e_1_3_2_8_2","doi-asserted-by":"publisher","DOI":"10.2903\/j.efsa.2012.2597"},{"key":"e_1_3_2_9_2","doi-asserted-by":"publisher","DOI":"10.1128\/JB.01804-08"},{"key":"e_1_3_2_10_2","doi-asserted-by":"publisher","DOI":"10.1186\/1471-2164-9-411"},{"key":"e_1_3_2_11_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2006.10.050"},{"key":"e_1_3_2_12_2","doi-asserted-by":"publisher","DOI":"10.1002\/(SICI)1522-2683(19990201)20:2<291::AID-ELPS291>3.0.CO;2-R"},{"key":"e_1_3_2_13_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0890-8508(03)00058-6"},{"key":"e_1_3_2_14_2","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.70.5.2919-2927.2004"},{"key":"e_1_3_2_15_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2010.11.013"},{"key":"e_1_3_2_16_2","doi-asserted-by":"publisher","DOI":"10.1086\/374001"},{"key":"e_1_3_2_17_2","doi-asserted-by":"publisher","DOI":"10.1128\/iai.64.2.495-502.1996"},{"key":"e_1_3_2_18_2","doi-asserted-by":"publisher","DOI":"10.1128\/aem.56.2.555-559.1990"},{"key":"e_1_3_2_19_2","doi-asserted-by":"publisher","DOI":"10.1903\/nar\/29.9.e45"},{"key":"e_1_3_2_20_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.femsle.2005.08.048"},{"key":"e_1_3_2_21_2","doi-asserted-by":"publisher","DOI":"10.1093\/nar\/19.19.5442"},{"key":"e_1_3_2_22_2","doi-asserted-by":"publisher","DOI":"10.4161\/viru.2.6.18122"},{"key":"e_1_3_2_23_2","doi-asserted-by":"publisher","DOI":"10.1128\/JB.185.23.6841-6851.2003"},{"key":"e_1_3_2_24_2","doi-asserted-by":"publisher","DOI":"10.1128\/iai.61.1.356-359.1993"},{"key":"e_1_3_2_25_2","doi-asserted-by":"publisher","DOI":"10.1128\/JB.183.6.2081-2085.2001"},{"key":"e_1_3_2_26_2","doi-asserted-by":"publisher","DOI":"10.1186\/1471-2180-10-147"},{"key":"e_1_3_2_27_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2010.03.028"},{"key":"e_1_3_2_28_2","doi-asserted-by":"publisher","DOI":"10.1017\/S0950268800050949"},{"key":"e_1_3_2_29_2","doi-asserted-by":"publisher","DOI":"10.1099\/mic.0.032466-0"}],"container-title":["Applied and Environmental Microbiology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/journals.asm.org\/doi\/pdf\/10.1128\/AEM.00803-12","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/journals.asm.org\/doi\/pdf\/10.1128\/AEM.00803-12","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2022,2,23]],"date-time":"2022-02-23T01:23:51Z","timestamp":1645579431000},"score":1,"resource":{"primary":{"URL":"https:\/\/journals.asm.org\/doi\/10.1128\/AEM.00803-12"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2012,7,15]]},"references-count":28,"journal-issue":{"issue":"14","published-print":{"date-parts":[[2012,7,15]]}},"alternative-id":["10.1128\/AEM.00803-12"],"URL":"https:\/\/doi.org\/10.1128\/aem.00803-12","relation":{},"ISSN":["0099-2240","1098-5336"],"issn-type":[{"value":"0099-2240","type":"print"},{"value":"1098-5336","type":"electronic"}],"subject":[],"published":{"date-parts":[[2012,7,15]]},"assertion":[{"value":"2012-03-09","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2012-04-20","order":1,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2012-06-22","order":2,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}