Formic acid, an organic acid food preservative, induces viable-but-non-culturable state, and triggers new Antimicrobial Resistance traits in Acinetobacter baumannii and Klebsiella pneumoniae

Formic acid, an organic acid food preservative, induces viable-but-non-culturable state, and triggers new Antimicrobial Resistance traits in Acinetobacter baumannii and Klebsiella pneumoniae

Numerous human pathogens, especially Gram-negative bacteria, are able to enter the viable-but-non-culturable (VBNC) state when they are exposed to environmental stressors and pose the risk of being resuscitated and causing infection after the removal of the trigger. Widely used food preservatives li...

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Bibliographic Details
Main Authors: Manisha Yadav, Samridhi Dhyani, Pooja Joshi, Sakshi Awasthi, Subhash Tanwar, Vishal Gupta, Deepak K. Rathore, Susmita Chaudhuri
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-11-01
Series:Frontiers in Microbiology
Subjects:
VBNC
resuscitation
formic acid
food preservative
Acinetobacter baumannii
Klebsiella pneumoniae
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2022.966207/full

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2022.966207/full

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