135763 20260217205546.0 doi 10.1016/j.ifset.2024.103707 sideral 138794 ART-2024-138794 eng Nadal, Laura Universidad de Zaragoza Exploring the mechanisms of Staphylococcus aureus pulsed electric fields resistance acquisition after exposure to heat and alkaline shocks 2024 Access copy available to the general public Unrestricted This study aimed to acquire a deeper knowledge of the mechanisms of PEF resistance development after the exposure of Staphylococcus aureus to sublethal alkaline and heat shocks, with a particular focus on the modifications of cell envelope properties and their impact on electroporation and its reversion. Both shocks significantly (p < 0.05) increased the surface negative charge but they barely affected surface hydrophobicity or membrane fluidity. This resulted in an increased electroporation threshold (≈ 2 kV/cm) for alkaline-shocked but not for heat-shocked cells. Heat and alkaline shock-dependent development of PEF resistance did not require de novo RNA, protein, or lipid synthesis. Addition of nisin (100 UI/mL) to the treatment medium not only counteracted the protective effect of sublethal shocks against PEF, but even increased the lethality of PEF treatments (up to 8.9-fold increase in Log cycles of inactivation) against heat-shocked and alkaline-shocked cells. info:eu-repo/grantAgreement/ES/DGA/A03-23R info:eu-repo/grantAgreement/ES/MEFPD/FPU18-04898 info:eu-repo/grantAgreement/ES/UZ/JIUZ-2017-CIE-01 info:eu-repo/semantics/openAccess by-nc-nd https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es 6.8 2024 FOOD SCIENCE & TECHNOLOGY 20 / 182 = 0.11 2024 Q1 T1 1.502 2024 Chemistry (miscellaneous) 2024 Q1 Industrial and Manufacturing Engineering 2024 Q1 Food Science 2024 Q1 12.5 2024 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Cebrián, Guillermo Universidad de Zaragoza (orcid)0000-0002-5049-3646 Mañas, Pilar Universidad de Zaragoza (orcid)0000-0002-7971-4828 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 95 (2024), 103707 [9 pp.] Innov. food sci. emerg. technol. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 1466-8564 1244976 http://zaguan.unizar.es/record/135763/files/texto_completo.pdf Versión publicada 2824879 http://zaguan.unizar.es/record/135763/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:135763 articulos driver 2026-02-17-20:38:26 ARTICLE