{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T06:43:59Z","timestamp":1760165039253,"version":"build-2065373602"},"reference-count":68,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2021,5,8]],"date-time":"2021-05-08T00:00:00Z","timestamp":1620432000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Microorganisms"],"abstract":"<jats:p>Staphylococcal enterotoxin C (SEC) is a major cause of staphylococcal food poisoning in humans and plays a role in bovine mastitis. Staphylococcus aureus (S. aureus) benefits from a competitive growth advantage under stress conditions encountered in foods such as a low pH. Therefore, understanding the role of stressors such as lactic acid on SEC production is of pivotal relevance to food safety. However, stress-dependent cues and their effects on enterotoxin expression are still poorly understood. In this study, we used human and animal strains harboring different SEC variants in order to evaluate the influence of mild lactic acid stress (pH 6.0) on SEC expression both on transcriptional and translational level. Although only a modest decrease in sec mRNA levels was observed under lactic acid stress, protein levels showed a significant decrease in SEC levels for some strains. These findings indicate that post-transcriptional modifications can act in SEC expression under lactic acid stress.<\/jats:p>","DOI":"10.3390\/microorganisms9051014","type":"journal-article","created":{"date-parts":[[2021,5,9]],"date-time":"2021-05-09T21:32:46Z","timestamp":1620595966000},"page":"1014","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Mild Lactic Acid Stress Causes Strain-Dependent Reduction in SEC Protein Levels"],"prefix":"10.3390","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6623-4091","authenticated-orcid":false,"given":"Danai","family":"Etter","sequence":"first","affiliation":[{"name":"Institute for Food Safety and Hygiene, University of Zurich, 8057 Zurich, Switzerland"},{"name":"Laboratory of Food Microbiology, Institute for Food, Nutrition and Health (IFNH), ETH Zurich, 8092 Zurich, Switzerland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"C\u00e9line","family":"Jenni","sequence":"additional","affiliation":[{"name":"Laboratory of Food Microbiology, Institute for Food, Nutrition and Health (IFNH), ETH Zurich, 8092 Zurich, Switzerland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3377-8858","authenticated-orcid":false,"given":"Taurai","family":"Tasara","sequence":"additional","affiliation":[{"name":"Institute for Food Safety and Hygiene, University of Zurich, 8057 Zurich, Switzerland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4299-5651","authenticated-orcid":false,"given":"Sophia","family":"Johler","sequence":"additional","affiliation":[{"name":"Institute for Food Safety and Hygiene, University of Zurich, 8057 Zurich, Switzerland"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2021,5,8]]},"reference":[{"key":"ref_1","first-page":"1","article-title":"Staphylococcus aureus as a foodborne pathogen","volume":"9","author":"Fetsch","year":"2018","journal-title":"Curr. 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