{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,5]],"date-time":"2026-10-05T21:21:11Z","timestamp":1791235271967,"version":"4.1.0"},"reference-count":55,"publisher":"American Society for Microbiology","issue":"22","license":[{"start":{"date-parts":[[2014,11,15]],"date-time":"2014-11-15T00:00:00Z","timestamp":1416009600000},"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":[[2014,11,15]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n          <jats:p>\n            <jats:named-content content-type=\"genus-species\">Staphylococcus aureus<\/jats:named-content>\n            is a major cause of food poisoning outbreaks associated with dairy products, because of the ingestion of preformed enterotoxins. The biocontrol of\n            <jats:named-content content-type=\"genus-species\">S. aureus<\/jats:named-content>\n            using lactic acid bacteria (LAB) offers a promising opportunity to fight this pathogen while respecting the product ecosystem. We had previously established the ability of\n            <jats:named-content content-type=\"genus-species\">Lactococcus lactis<\/jats:named-content>\n            , a lactic acid bacterium widely used in the dairy industry, to downregulate a major staphylococcal virulence regulator, the accessory gene regulator (\n            <jats:italic>agr<\/jats:italic>\n            ) system, and, as a consequence,\n            <jats:italic>agr<\/jats:italic>\n            -controlled enterotoxins. In the present paper, we have shown that the oxygen-independent reducing properties of\n            <jats:named-content content-type=\"genus-species\">L. lactis<\/jats:named-content>\n            contribute to\n            <jats:italic>agr<\/jats:italic>\n            downregulation. Neutralizing lactococcal reduction by adding potassium ferricyanide or maintaining the oxygen pressure constant at 50% released\n            <jats:italic>agr<\/jats:italic>\n            downregulation in the presence of\n            <jats:named-content content-type=\"genus-species\">L. lactis<\/jats:named-content>\n            . This downregulation still occurred in an\n            <jats:named-content content-type=\"genus-species\">S. aureus srrA<\/jats:named-content>\n            mutant, indicating that the staphylococcal respiratory response regulator SrrAB was not the only component in the signaling pathway. Therefore, this study clearly demonstrates the ability of\n            <jats:named-content content-type=\"genus-species\">L. lactis<\/jats:named-content>\n            reducing properties to interfere with the expression of\n            <jats:named-content content-type=\"genus-species\">S. aureus<\/jats:named-content>\n            virulence, thus highlighting this general property of LAB as a lever to control the virulence expression of this major pathogen in a food context and beyond.\n          <\/jats:p>","DOI":"10.1128\/aem.02287-14","type":"journal-article","created":{"date-parts":[[2014,9,6]],"date-time":"2014-09-06T07:23:24Z","timestamp":1409988204000},"page":"7028-7035","update-policy":"https:\/\/doi.org\/10.1128\/asmj-crossmark-policy-page","source":"Crossref","is-referenced-by-count":32,"title":["Contribution of Lactococcus lactis Reducing Properties to the Downregulation of a Major Virulence Regulator in Staphylococcus aureus, the\n            <i>agr<\/i>\n            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