{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,15]],"date-time":"2026-10-15T18:04:42Z","timestamp":1792087482569,"version":"4.4.0"},"reference-count":49,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2025,3,24]],"date-time":"2025-03-24T00:00:00Z","timestamp":1742774400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Coagulase-negative bacteria of the Staphylococcus genus are currently frequent food contaminants. The increase in antibiotic resistance means that these microorganisms are becoming the cause of many serious infections and toxications. Their resistance to routinely used chemical compounds has led to the search for alternative methods to combat food-borne pathogens. For this purpose, plant extracts rich in phenolic compounds are increasingly used. The aim of this study was to assess the effect of extracts obtained from the pseudo-fruits and flesh of Rosa canina, Rosa rugosa and Rosa pomifera \u2018Karpatia\u2019 on the growth dynamics of bacterial strains of the Staphylococcus genus (72-h co-culture; plate inoculation method). The conducted studies allowed us to conclude that extracts from Rosa spp. show high antistaphylococcal activity. However, it is not proportional to the dose used. Rosa spp. extracts already at concentrations of \u00bc MIC limit the growth of the biomass of bacteria of the Staphylococcus genus. The above-described dependencies are very individual\u2014strain-specific, not species-specific. However, based on SEM analysis, it can be observed that the antistaphylococcal mechanism of action of Rosa spp. extracts is associated with the coating of cell walls by the extracts and the disintegration of cell membranes, as a result of which the cells are destroyed.<\/jats:p>","DOI":"10.3390\/molecules30071443","type":"journal-article","created":{"date-parts":[[2025,3,24]],"date-time":"2025-03-24T12:01:50Z","timestamp":1742817710000},"page":"1443","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Extract from Rosa spp. as a Factor Influencing the Growth Rate of Coagulase-Negative Staphylococcus Strains"],"prefix":"10.3390","volume":"30","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9438-0299","authenticated-orcid":false,"given":"Lidia","family":"Piekarska-Radzik","sequence":"first","affiliation":[{"name":"Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 171\/173 W\u00f3lcza\u0144ska St., 90-530 Lodz, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4732-1907","authenticated-orcid":false,"given":"Joanna","family":"Milala","sequence":"additional","affiliation":[{"name":"Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 4\/10 Stefanowskiego St., 90-924 Lodz, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0600-9906","authenticated-orcid":false,"given":"Robert","family":"Klewicki","sequence":"additional","affiliation":[{"name":"Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 4\/10 Stefanowskiego St., 90-924 Lodz, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0848-7629","authenticated-orcid":false,"given":"Micha\u0142","family":"S\u00f3jka","sequence":"additional","affiliation":[{"name":"Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 4\/10 Stefanowskiego St., 90-924 Lodz, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0989-0671","authenticated-orcid":false,"given":"Dorota","family":"\u017by\u017celewicz","sequence":"additional","affiliation":[{"name":"Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 4\/10 Stefanowskiego St., 90-924 Lodz, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3892-6429","authenticated-orcid":false,"given":"Bo\u017cena","family":"Matysiak","sequence":"additional","affiliation":[{"name":"The National Institute of Horticultural Research, Department of Applied Biology, 96-100 Skierniewice, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3958-0407","authenticated-orcid":false,"given":"El\u017cbieta","family":"Klewicka","sequence":"additional","affiliation":[{"name":"Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 171\/173 W\u00f3lcza\u0144ska St., 90-530 Lodz, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,3,24]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"106922","DOI":"10.1016\/j.foodcont.2019.106922","article-title":"Food safety risks in traditional fermented food from South-East Asia","volume":"109","author":"Anal","year":"2020","journal-title":"Food Control"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"1023","DOI":"10.1007\/s10068-020-00789-5","article-title":"Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods","volume":"29","author":"Heo","year":"2020","journal-title":"Food Sci. 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