000148690 001__ 148690
000148690 005__ 20250123145735.0
000148690 0247_ $$2doi$$a10.1016/j.fm.2019.103388
000148690 0248_ $$2sideral$$a115705
000148690 037__ $$aART-2020-115705
000148690 041__ $$aeng
000148690 100__ $$0(orcid)0000-0002-5895-2157$$aGayán, E.$$uUniversidad de Zaragoza
000148690 245__ $$aCombination of mild heat and plant essential oil constituents to inactivate resistant variants of Escherichia coli in buffer and in coconut water
000148690 260__ $$c2020
000148690 5060_ $$aAccess copy available to the general public$$fUnrestricted
000148690 5203_ $$aThe growing demand for minimally processed foods with clean labels has stimulated research into mild processing methods and natural antimicrobials to replace intensive heating and conventional preservatives, respectively. However, we have previously demonstrated that repetitive exposure of some bacteria to mild heat or subinhibitory concentrations of essential oil constituents (EOCs) may induce the emergence of mutants with increased resistance to these treatments. Since the combination of mild heat with some EOCs has a synergistic effect on microbial inactivation, we evaluated the potential of such combinations against our resistant E. coli mutants. While citral, carvacrol and t-cinnamaldehyde synergistically increased heat inactivation (53.0 °C, 10 min) of the wild-type MG1655 suspended in buffer, only the combination with carvacrol (200 µl/l) was able to mitigate the increased resistance of all the mutants. Moreover, the combination of heat and carvacrol acted synergistically inactivating heat-resistant variants of E. coli O157:H7 (ATCC 43888). This combined treatment could synergistically achieve more than 5 log10 reductions of the most resistant mutants in coconut water, although the temperature had to be raised to 57.0 °C. Therefore, the combination of mild heat with carvacrol appears to hold promise for mild processing, and it is expected to counteract the development of heat resistance.
000148690 536__ $$9info:eu-repo/grantAgreement/ES/MICINN/PGC2018-093789-B-I00/AEI/10.13039/501100011033
000148690 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000148690 590__ $$a5.516$$b2020
000148690 591__ $$aBIOTECHNOLOGY & APPLIED MICROBIOLOGY$$b27 / 158 = 0.171$$c2020$$dQ1$$eT1
000148690 591__ $$aMICROBIOLOGY$$b29 / 135 = 0.215$$c2020$$dQ1$$eT1
000148690 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b21 / 143 = 0.147$$c2020$$dQ1$$eT1
000148690 592__ $$a1.363$$b2020
000148690 593__ $$aMicrobiology$$c2020$$dQ1
000148690 593__ $$aFood Science$$c2020$$dQ1
000148690 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000148690 700__ $$aGeens, E.
000148690 700__ $$0(orcid)0000-0001-5053-8309$$aBerdejo, D.$$uUniversidad de Zaragoza
000148690 700__ $$0(orcid)0000-0002-7629-8101$$aGarcía-Gonzalo, D.$$uUniversidad de Zaragoza
000148690 700__ $$0(orcid)0000-0002-0238-6328$$aPagán, R.$$uUniversidad de Zaragoza
000148690 700__ $$aAertsen, A.
000148690 700__ $$aMichiels, C.W.
000148690 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000148690 773__ $$g87 (2020), 103388 [6 pp.]$$pFood microbiol.$$tFOOD MICROBIOLOGY$$x0740-0020
000148690 8564_ $$s234566$$uhttps://zaguan.unizar.es/record/148690/files/texto_completo.pdf$$yPostprint
000148690 8564_ $$s995949$$uhttps://zaguan.unizar.es/record/148690/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000148690 909CO $$ooai:zaguan.unizar.es:148690$$particulos$$pdriver
000148690 951__ $$a2025-01-23-14:55:14
000148690 980__ $$aARTICLE