Staphylococcus aureus is able to form multilayer biofilms embedded within a glycocalyx or slime layer. Biofilm formation poses food contamination risks and can subsequently increase the risk of food poisoning. Identification of food-related S. aureus strains will provide additional data on staphylococcal food poisoning involved in biofilm formation. A total of 52 S. aureus strains isolated from sushi and sashimi was investigated to study their ability for biofilm formation using crystal violet staining. The presence of accessory gene regulator (agr) groups and 15 adhesion genes was screened and their associations in biofilm formation were studied. All 52 S. aureus strains showed biofilm production on the tested hydrophobic surface with 44% (23/52) strains classified as strong, 33% (17/52) as moderate, and 23% (12/52) as weak biofilm producers. The frequency of agr-positive strains was 71% (agr group 1 = 21 strains; agr group 2 = 2 strains; agr group 3 = 12 strains; agr group 4 = 2 strains) whereas agr-negative strains were 29% (15/52). Twelve adhesion genes were detected and 98% of the S. aureus strains carried at least one adhesion gene. The ebps was significantly (p < .05) associated with strong biofilm producing strains. In addition, eno, clfA, icaAD, sasG, fnbB, cna, and sasC were significantly higher in the agr-positive group compared to the agr-negative group. The results of this study suggest that the presence of ebps, eno, clfA, icaAD, sasG, fnbB, cna, and sasC may play an important role in enhancing the stage of biofilm-related infections and warrants further investigation. PRACTICAL APPLICATION This work contributes to the knowledge on the biofilm formation and the distribution of agr groups in S. aureus strains as well as microbial surface components in recognizing adherence matrix molecules of organisms isolated from ready-to-eat sushi and sashimi. The findings provide valuable information to further study the roles of specific genes in causing biofilm-related infections.

中文翻译：

---

从寿司和生鱼片中分离的金黄色葡萄球菌食品菌株中生物膜和粘附基因的不同特征

金黄色葡萄球菌能够形成嵌入糖萼或粘液层的多层生物膜。生物膜的形成会造成食物污染风险，并可能随后增加食物中毒的风险。与食物相关的金黄色葡萄球菌菌株的鉴定将提供有关与生物膜形成有关的葡萄球菌食物中毒的更多数据。研究了从寿司和生鱼片中分离出的总共 52 个金黄色葡萄球菌菌株，以研究它们使用结晶紫染色形成生物膜的能力。筛选了辅助基因调节剂 (agr) 组和 15 个粘附基因的存在，并研究了它们在生物膜形成中的关联。所有 52 个金黄色葡萄球菌菌株在测试的疏水表面上都显示出生物膜产生，其中 44% (23/52) 的菌株被归类为强，33% (17/52) 为中等，23% (12/52) 为弱生物膜生产者。agr 阳性菌株的频率为 71%（agr 组 1 = 21 菌株；agr 组 2 = 2 菌株；agr 组 3 = 12 菌株；agr 组 4 = 2 菌株）而 agr 阴性菌株为 29%（15/ 52)。检测到 12 个粘附基因，98% 的金黄色葡萄球菌菌株携带至少一个粘附基因。ebps 与强生物膜产生菌株显着相关（p < .05）。此外，与 agr 阴性组相比，agr 阳性组的 eno、clfA、icaAD、sasG、fnbB、cna 和 sasC 显着更高。这项研究的结果表明，ebps、eno、clfA、icaAD、sasG、fnbB、cna 和 sasC 的存在可能在增强生物膜相关感染阶段方面发挥重要作用，值得进一步研究。实际应用 这项工作有助于了解金黄色葡萄球菌菌株中生物膜形成和 agr 基团的分布以及微生物表面成分，以识别从即食寿司和生鱼片中分离的生物的粘附基质分子。这些发现为进一步研究特定基因在引起生物膜相关感染中的作用提供了有价值的信息。