126273 20241125101149.0 doi 10.1016/j.fm.2023.104285 sideral 133668 ART-2023-133668 eng Guillén, S. (orcid)0000-0002-4027-5637 Genotypic and phenotypic characterization of a Salmonella Typhimurium strain resistant to pulsed electric fields 2023 Access copy available to the general public Unrestricted 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. info:eu-repo/grantAgreement/ES/MINECO/AGL2017-84084-R info:eu-repo/semantics/openAccess by-nc-nd http://creativecommons.org/licenses/by-nc-nd/3.0/es/ 4.5 2023 BIOTECHNOLOGY & APPLIED MICROBIOLOGY 34 / 174 = 0.195 2023 Q1 T1 MICROBIOLOGY 40 / 161 = 0.248 2023 Q1 T1 FOOD SCIENCE & TECHNOLOGY 42 / 173 = 0.243 2023 Q1 T1 1.026 2023 Food Science 2023 Q1 Microbiology 2023 Q2 11.3 2023 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Nadal, L. Universidad de Zaragoza Halaihel, N. Universidad de Zaragoza (orcid)0000-0002-4121-8087 Mañas, P. Universidad de Zaragoza (orcid)0000-0002-7971-4828 Cebrián, G. Universidad de Zaragoza (orcid)0000-0002-5049-3646 1009 773 Universidad de Zaragoza Dpto. Patología Animal Área Sanidad Animal 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 113 (2023), 104285 [9 pp.] Food microbiol. FOOD MICROBIOLOGY 0740-0020 766516 http://zaguan.unizar.es/record/126273/files/texto_completo.pdf Versión publicada 2489321 http://zaguan.unizar.es/record/126273/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:126273 articulos driver 2024-11-22-12:06:06 ARTICLE