000032806 001__ 32806
000032806 005__ 20210121114515.0
000032806 0247_ $$2doi$$a10.3389/fmicb.2015.00501
000032806 0248_ $$2sideral$$a90859
000032806 037__ $$aART-2015-90859
000032806 041__ $$aeng
000032806 100__ $$aGouma, M.
000032806 245__ $$aInfluence of dimethyl dicarbonate on the resistance of Escherichia coli to a combined UV-Heat treatment in apple juice
000032806 260__ $$c2015
000032806 5060_ $$aAccess copy available to the general public$$fUnrestricted
000032806 5203_ $$aCommercial apple juice inoculated with Escherichia coli was treated with UV-C, heat (55°C) and dimethyl dicarbonate – DMDC (25, 50, and 75 mg/L)-, applied separately and in combination, in order to investigate the possibility of synergistic lethal effects. The inactivation levels resulting from each treatment applied individually for a maximum treatment time of 3.58 min were limited, reaching 1.2, 2.9, and 0.06 log10 reductions for UV, heat, and DMDC (75 mg/L), respectively. However, all the investigated combinations resulted in a synergistic lethal effect, reducing the total treatment time and UV dose, with the synergistic lethal effect being higher when larger concentrations of DMDC were added to the apple juice. The addition of 75 mg/L of DMDC prior to the combined UV-C light treatment at 55°C resulted in 5 log10 reductions after only 1.8 min, reducing the treatment time and UV dose of the combined UV-Heat treatment by 44%
000032806 536__ $$9info:eu-repo/grantAgreement/ES/CICYT-FEDER/CIT-020000-2009-40$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2012-33522
000032806 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000032806 590__ $$a4.165$$b2015
000032806 591__ $$aMICROBIOLOGY$$b23 / 123 = 0.187$$c2015$$dQ1$$eT1
000032806 592__ $$a1.869$$b2015
000032806 593__ $$aMicrobiology (medical)$$c2015$$dQ1
000032806 593__ $$aMicrobiology$$c2015$$dQ1
000032806 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000032806 700__ $$0(orcid)0000-0002-5895-2157$$aGayán, E.
000032806 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, J.$$uUniversidad de Zaragoza
000032806 700__ $$0(orcid)0000-0002-1902-0648$$aCondón, S.$$uUniversidad de Zaragoza
000032806 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez, I.$$uUniversidad de Zaragoza
000032806 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000032806 773__ $$g6, 501 (2015), [6 pp.]$$pFront. microbiol.$$tFRONTIERS IN MICROBIOLOGY$$x1664-302X
000032806 8564_ $$s470878$$uhttps://zaguan.unizar.es/record/32806/files/texto_completo.pdf$$yVersión publicada
000032806 8564_ $$s97229$$uhttps://zaguan.unizar.es/record/32806/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000032806 909CO $$ooai:zaguan.unizar.es:32806$$particulos$$pdriver
000032806 951__ $$a2021-01-21-10:59:35
000032806 980__ $$aARTICLE