000095564 001__ 95564
000095564 005__ 20230622083314.0
000095564 0247_ $$2doi$$a10.3390/microorganisms8060937
000095564 0248_ $$2sideral$$a119706
000095564 037__ $$aART-2020-119706
000095564 041__ $$aeng
000095564 100__ $$0(orcid)0000-0001-5053-8309$$aBerdejo, D.$$uUniversidad de Zaragoza
000095564 245__ $$aGenetic Variants and Phenotypic Characteristics ofSalmonellaTyphimurium-Resistant Mutants after Exposure to Carvacrol
000095564 260__ $$c2020
000095564 5060_ $$aAccess copy available to the general public$$fUnrestricted
000095564 5203_ $$aThe emergence of antimicrobial resistance has raised questions about the safety of essential oils and their individual constituents as food preservatives and as disinfection agents. Further research is required to understand how and under what conditions stable genotypic resistance might occur in food pathogens. Evolution experiments onSalmonellaTyphimurium cyclically exposed to sublethal and lethal doses of carvacrol permitted the isolation of SeSCar and SeLCar strains, respectively. Both evolved strains showed a significant increase in carvacrol resistance, assessed by minimum inhibitory and bactericidal concentrations, the study of growth kinetics in the presence of carvacrol, and the evaluation of survival under lethal conditions. Moreover, antibiotic susceptibility tests revealed a development of SeLCar resistance to a wide range of antibiotics. Whole genome sequencing allowed the identification of single nucleotide variations in transcriptional regulators of oxidative stress-response:yfhPin SeSCar andsoxRin SeLCar, which could be responsible for the increased resistance by improving the response to carvacrol and preventing its accumulation inside the cell. This study demonstrates the emergence of S. Typhimurium-resistant mutants against carvacrol, which might pose a risk to food safety and should therefore be considered in the design of food preservation strategies, or of cleaning and disinfection treatments.
000095564 536__ $$9info:eu-repo/grantAgreement/ES/AEI-ESF-DGA/PGC2018-093789-B-I00
000095564 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000095564 590__ $$a4.128$$b2020
000095564 591__ $$aMICROBIOLOGY$$b52 / 136 = 0.382$$c2020$$dQ2$$eT2
000095564 592__ $$a0.857$$b2020
000095564 593__ $$aMicrobiology$$c2020$$dQ2
000095564 593__ $$aVirology$$c2020$$dQ2
000095564 593__ $$aMicrobiology (medical)$$c2020$$dQ2
000095564 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000095564 700__ $$0(orcid)0000-0003-4460-3543$$aMerino, N.$$uUniversidad de Zaragoza
000095564 700__ $$0(orcid)0000-0003-3752-4660$$aPagan, E.$$uUniversidad de Zaragoza
000095564 700__ $$0(orcid)0000-0002-7629-8101$$aGarcia-Gonzalo, D.$$uUniversidad de Zaragoza
000095564 700__ $$0(orcid)0000-0002-0238-6328$$aPagan, R.$$uUniversidad de Zaragoza
000095564 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000095564 773__ $$g8, 6 (2020), 937 [22 pp]$$pMicroorganisms$$tMicroorganisms$$x2076-2607
000095564 8564_ $$s873681$$uhttps://zaguan.unizar.es/record/95564/files/texto_completo.pdf$$yVersión publicada
000095564 8564_ $$s491000$$uhttps://zaguan.unizar.es/record/95564/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000095564 909CO $$ooai:zaguan.unizar.es:95564$$particulos$$pdriver
000095564 951__ $$a2023-06-21-15:01:13
000095564 980__ $$aARTICLE