80464 20200716101519.0 doi 10.1016/j.ijfoodmicro.2018.09.002 sideral 107643 ART-2019-107643 eng (orcid)0000-0002-5049-3646 Cebrián Auré, Guillermo Universidad de Zaragoza Heat resistance, membrane fluidity and sublethal damage in Staphylococcus aureus cells grown at different temperatures 2019 Access copy available to the general public Unrestricted In this work the influence of growth temperature (10–42¿°C) on Staphylococcus aureus heat resistance was studied, and its relationship with the ability of cells to repair sublethal damages and with membrane fluidity was evaluated. Non-linear, convex from above survival curves were obtained, and therefore a special case of the Baranyi model was used to fit them. For exponential phase cells, heat resistance did not change with growth temperature in the range between 10 and 37¿°C, but cells grown at 42¿°C were significantly more resistant, showing D58 and shoulder length (sl58) values 2.5 and 4 times greater than the others, respectively. For stationary growth phase cells, an increase in growth temperature above 20¿°C resulted in an increase in D58 values, and cells grown at 42¿°C also displayed the highest D58 and sl58 values. The increased heat resistance at 58¿°C of stationary growth phase cells grown at higher temperatures was coincident with the appearance of a higher proportion of sublethally damaged cells capable of recovery and outgrowth in non-selective medium. Membrane fluidity was measured at treatment temperatures, and it was observed that those cells with more rigid membranes displayed greater heat resistance (Pearson coefficient¿=¿0.969***). Additionally, S. aureus cells whose membrane was fluidized through exposure to benzyl alcohol were notably sensitized against the action of heat, in a concentration-dependent manner. Results obtained in this research indicate that membrane physical state could be an important factor determining the survival capacity of bacterial cells to a heat treatment. info:eu-repo/grantAgreement/ES/MINECO/AGL2015-69565-P info:eu-repo/semantics/openAccess by-nc-nd http://creativecommons.org/licenses/by-nc-nd/3.0/es/ 4.187 2019 FOOD SCIENCE & TECHNOLOGY 23 / 139 = 0.165 2019 Q1 T1 MICROBIOLOGY 35 / 134 = 0.261 2019 Q2 T1 1.364 2019 Food Science 2019 Q1 Safety, Risk, Reliability and Quality 2019 Q1 Microbiology 2019 Q1 Medicine (miscellaneous) 2019 Q1 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion (orcid)0000-0002-1902-0648 Condón Usón, Santiago Universidad de Zaragoza (orcid)0000-0002-7971-4828 Mañas Pérez, Pilar Universidad de Zaragoza 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 289 (2019), 49-56 Int. j. food microbiol. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 0168-1605 669079 http://zaguan.unizar.es/record/80464/files/texto_completo.pdf Postprint 94832 http://zaguan.unizar.es/record/80464/files/texto_completo.jpg?subformat=icon icon Postprint oai:zaguan.unizar.es:80464 articulos driver 2020-07-16-09:25:41 ARTICLE