000080464 001__ 80464
000080464 005__ 20190909161530.0
000080464 0247_ $$2doi$$a10.1016/j.ijfoodmicro.2018.09.002
000080464 0248_ $$2sideral$$a107643
000080464 037__ $$aART-2019-107643
000080464 041__ $$aeng
000080464 100__ $$0(orcid)0000-0002-5049-3646$$aCebrián Auré, Guillermo$$uUniversidad de Zaragoza
000080464 245__ $$aHeat resistance, membrane fluidity and sublethal damage in Staphylococcus aureus cells grown at different temperatures
000080464 260__ $$c2019
000080464 5060_ $$aAccess copy available to the general public$$fUnrestricted
000080464 5203_ $$aIn this work the influence of growth temperature (10–42¿°C) on Staphylococcus aureus heat resistance was studied, and its relationship with the ability of cells to repair sublethal damages and with membrane fluidity was evaluated. Non-linear, convex from above survival curves were obtained, and therefore a special case of the Baranyi model was used to fit them. For exponential phase cells, heat resistance did not change with growth temperature in the range between 10 and 37¿°C, but cells grown at 42¿°C were significantly more resistant, showing D58 and shoulder length (sl58) values 2.5 and 4 times greater than the others, respectively. For stationary growth phase cells, an increase in growth temperature above 20¿°C resulted in an increase in D58 values, and cells grown at 42¿°C also displayed the highest D58 and sl58 values. The increased heat resistance at 58¿°C of stationary growth phase cells grown at higher temperatures was coincident with the appearance of a higher proportion of sublethally damaged cells capable of recovery and outgrowth in non-selective medium. Membrane fluidity was measured at treatment temperatures, and it was observed that those cells with more rigid membranes displayed greater heat resistance (Pearson coefficient¿=¿0.969***). Additionally, S. aureus cells whose membrane was fluidized through exposure to benzyl alcohol were notably sensitized against the action of heat, in a concentration-dependent manner. Results obtained in this research indicate that membrane physical state could be an important factor determining the survival capacity of bacterial cells to a heat treatment.
000080464 536__ $$9info:eu-repo/grantAgreement/ES/MINECO/AGL2015-69565-P
000080464 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000080464 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000080464 700__ $$0(orcid)0000-0002-1902-0648$$aCondón Usón, Santiago$$uUniversidad de Zaragoza
000080464 700__ $$0(orcid)0000-0002-7971-4828$$aMañas Pérez, Pilar$$uUniversidad de Zaragoza
000080464 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000080464 773__ $$g289 (2019), 49-56$$pInt. j. food microbiol.$$tINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY$$x0168-1605
000080464 8564_ $$s669079$$uhttp://zaguan.unizar.es/record/80464/files/texto_completo.pdf$$yPostprint
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000080464 909CO $$ooai:zaguan.unizar.es:80464$$particulos$$pdriver
000080464 951__ $$a2019-09-09-15:08:48
000080464 980__ $$aARTICLE