000145260 001__ 145260 000145260 005__ 20241015122514.0 000145260 0247_ $$2doi$$a10.1016/j.lwt.2024.116814 000145260 0248_ $$2sideral$$a139990 000145260 037__ $$aART-2024-139990 000145260 041__ $$aeng 000145260 100__ $$aNadal, Laura$$uUniversidad de Zaragoza 000145260 245__ $$aThe sigma factor sB is required for the development of the growth phase- and temperature-dependent increases in thermoresistance and membrane rigidity in Staphylococcus aureus 000145260 260__ $$c2024 000145260 5060_ $$aAccess copy available to the general public$$fUnrestricted 000145260 5203_ $$aThe aim of this study is to determine the role that σB factor plays in the development of growth phase- and temperature-dependent thermoresistance in Staphylococcus aureus cells and its possible relationship with membrane fluidity. Cells of S. aureus strain Newman and its isogenic ΔsigB mutant (strain IK184) were grown at different temperatures to exponential and stationary growth phases, and the relationship between σB activity (estimated by RT-qPCR), heat resistance, and membrane fluidity (fatty acid profiles and DPH fluorescence anisotropy) was assessed. σB was required for the development of the growth phase- and temperature-dependent increases in thermoresistance and membrane rigidity (up to 37 °C), although a direct correlation between σB activity and heat resistance or membrane fluidity in S. aureus could not be established. Results obtained also revealed the existence of σB-independent growth phase and temperature (>37 °C) heat adaptation mechanisms. Moreover, it was demonstrated that σB does not control the fatty acid synthesis in S. aureus. Results obtained in this work contribute to a deeper knowledge of S. aureus physiology and to the development and design of more effective processes used by the food industry for microbial inactivation. 000145260 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A03-23R$$9info:eu-repo/grantAgreement/ES/MEFPD/FPU18-04898$$9info:eu-repo/grantAgreement/ES/UZ/JIUZ-2017-CIE-01 000145260 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc$$uhttp://creativecommons.org/licenses/by-nc/3.0/es/ 000145260 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000145260 700__ $$0(orcid)0000-0002-7971-4828$$aMañas, Pilar$$uUniversidad de Zaragoza 000145260 700__ $$0(orcid)0000-0002-5049-3646$$aCebrián, Guillermo$$uUniversidad de Zaragoza 000145260 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos 000145260 773__ $$g210 (2024), 116814 [10 pp.]$$pLebensm.-Wiss. Technol.$$tLWT-FOOD SCIENCE AND TECHNOLOGY$$x0023-6438 000145260 8564_ $$s799216$$uhttps://zaguan.unizar.es/record/145260/files/texto_completo.pdf$$yVersión publicada 000145260 8564_ $$s2577472$$uhttps://zaguan.unizar.es/record/145260/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000145260 909CO $$ooai:zaguan.unizar.es:145260$$particulos$$pdriver 000145260 951__ $$a2024-10-15-10:51:06 000145260 980__ $$aARTICLE