148743 20250121150753.0 doi 10.1016/j.ijfoodmicro.2015.06.030 sideral 91483 ART-2015-91483 eng Gomes Neto, N. J. Influence of general stress-response alternative sigma factors sS (RpoS) and sB (SigB) on bacterial tolerance to the essential oils from Origanum vulgare L. and Rosmarinus officinalis L. and pulsed electric fields 2015 This study assessed the influence of general stress-response alternative sigma factors RpoS (σS) and SigB (σB) on tolerance of Escherichia coli (E. coli MG1655 and its isogenic mutant E. coli MG1655 ΔrpoS) and Listeria monocytogenes (L. monocytogenes EGD-e and its isogenic mutant L. monocytogenes EGD-e ΔsigB) to the essential oils (EOs) from Origanum vulgare L.—oregano (OVEO) and Rosmarinus officinalis L.—rosemary (ROEO), as well as the changes in tolerance of parental and ΔrpoS and ΔsigB mutant strains to OVEO, ROEO and pulsed electric fields (PEF) following overnight exposure to subinhibitory concentrations (1/2 × minimum inhibitory concentration—MIC) of each tested EO. MIC values of OVEO and ROEO against the mutant cells were usually lower than those found against the parental cells. Survivor curves showed that mutant cells were more sensitive to these EOs than parental cells. The recovery of survivors in selective media showed a greater proportion of cells sublethally injured at their cell envelopes in the mutant strains compared with the parental strains. Induction of increased direct-tolerance to OVEO and ROEO or cross-tolerance to PEF was not observed after pre-exposure of parental and mutant cells to EOs. Otherwise, parental and mutant cells of E. coli and L. monocytogenes pre-exposed to OVEO or ROEO showed decreased tolerance when further treated with the homologous stressing agent at 2 × MIC. Still, mutant cells pre-exposed to OVEO or ROEO showed lower tolerance to PEF than parental strains. These results showed the influence of σS and σB in tolerance of single strains of E. coli and L. monocytogenes, respectively, to OVEO and ROEO. Moreover, the deletion of σS and σB resulted in decreased tolerance to OVEO, ROEO or PEF in tested strains following exposure to OVEO or ROEO at a subinhibitory concentration. info:eu-repo/grantAgreement/ES/MINECO/AGL2012-32165 info:eu-repo/semantics/closedAccess All rights reserved http://www.europeana.eu/rights/rr-f/ 3.445 2015 FOOD SCIENCE & TECHNOLOGY 13 / 125 = 0.104 2015 Q1 T1 MICROBIOLOGY 39 / 123 = 0.317 2015 Q2 T1 1.614 2015 Food Science 2015 Q1 Safety, Risk, Reliability and Quality 2015 Q1 Microbiology 2015 Q1 Medicine (miscellaneous) 2015 Q1 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Magnani, M. Chueca, B. Universidad de Zaragoza García-Gonzalo, D. Universidad de Zaragoza (orcid)0000-0002-7629-8101 Pagán, R. Universidad de Zaragoza (orcid)0000-0002-0238-6328 de Souza, E. L. 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 211 (2015), 32-37 Int. j. food microbiol. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 0168-1605 475746 http://zaguan.unizar.es/record/148743/files/texto_completo.pdf Versión publicada 2902047 http://zaguan.unizar.es/record/148743/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:148743 articulos driver 2025-01-21-14:44:37 ARTICLE