Genotypic and phenotypic characterization of a Salmonella Typhimurium strain resistant to pulsed electric fields

Guillén, S. ; Nadal, L. (Universidad de Zaragoza) ; Halaihel, N. (Universidad de Zaragoza) ; Mañas, P. (Universidad de Zaragoza) ; Cebrián, G. (Universidad de Zaragoza)

Resumen: Pulsed Electric Fields (PEF) technology is regarded as one of the most interesting alternatives to current food preservation methods, due to its capability to inactivate vegetative microorganisms while leaving the product's organoleptic and nutritional properties mostly unchanged. However, many aspects regarding the mechanisms of bacterial inactivation by PEF are still not fully understood. The aim of this study was to obtain further insight into the mechanisms responsible for the increased resistance to PEF of a Salmonella Typhimurium SL1344 variant (SL1344-RS, Sagarzazu et al., 2013), and to quantify the impact that the acquisition of PEF resistance has on other aspects of S. enterica physiology, such as growth fitness, biofilm formation ability, virulence and antibiotic resistance. WGS, RNAseq and qRT-PCR assays indicated that the increased PEF resistance of the SL1344-RS variant is due to a higher RpoS activity caused by a mutation in the hnr gene. This increased RpoS activity also results in higher resistance to multiple stresses (acidic, osmotic, oxidative, ethanol and UV-C, but not to heat and HHP), decreased growth rate in M9-Gluconate (but not in TSB-YE or LB-DPY), increased ability to adhere to Caco-2 cells (but no significant change in invasiveness) and enhanced antibiotic resistance (to six out of eight agents). This study significantly contributes to the understanding of the mechanisms of the development of stress resistance in Salmonellae and underscores the crucial role played by RpoS in this process. Further studies are needed to determine whether this PEF-resistant variant would represent a higher, equal or lower associated hazard than the parental strain.

Idioma: Inglés

DOI: 10.1016/j.fm.2023.104285

Año: 2023

Publicado en: FOOD MICROBIOLOGY 113 (2023), 104285 [9 pp.]
ISSN: 0740-0020

Factor impacto JCR: 4.5 (2023)

Categ. JCR: BIOTECHNOLOGY & APPLIED MICROBIOLOGY rank: 34 / 174 = 0.195 (2023) - Q1 - T1
Categ. JCR: MICROBIOLOGY rank: 40 / 161 = 0.248 (2023) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 42 / 173 = 0.243 (2023) - Q1 - T1

Factor impacto CITESCORE: 11.3 - Food Science (Q1) - Microbiology (Q1)

Factor impacto SCIMAGO: 1.026 - Food Science (Q1) - Microbiology (Q2)

Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2017-84084-R

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Área Sanidad Animal (Dpto. Patología Animal)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)