000069432 001__ 69432
000069432 005__ 20181017144516.0
000069432 0247_ $$2doi$$a10.1128/AEM.00623-13
000069432 0248_ $$2sideral$$a82653
000069432 037__ $$aART-2013-82653
000069432 041__ $$aeng
000069432 100__ $$0(orcid)0000-0002-5895-2157$$aGayán, E.$$uUniversidad de Zaragoza
000069432 245__ $$aMechanism of the synergistic inactivation of Escherichia coli by UV-C light at mild temperatures
000069432 260__ $$c2013
000069432 5060_ $$aAccess copy available to the general public$$fUnrestricted
000069432 5203_ $$aUV light only penetrates liquid food surfaces to a very short depth, thereby limiting its industrial application in food pasteurization. One promising alternative is the combination of UV light with mild heat (UV-H), which has been demonstrated to produce a synergistic bactericidal effect. The aim of this article is to elucidate the mechanism of synergistic cellular inactivation resulting from the simultaneous application of UV light and heat. The lethality of UV-H treatments remained constant below ~45ºC, while lethality increased exponentially as the temperature increased. The percentage of synergism reached a maximum (40.3%) at 55ºC. Neither the flow regimen nor changes in the dose delivered by UV lamps contributed to the observed synergism. UV-H inactivation curves of the parental Escherichia coli strain obtained in a caffeic acid selective recovery medium followed a similar profile to those obtained with uvrA mutant cells in a nonselective medium. Thermal fluidification of membranes and synergistic lethal effects started around 40 to 45ºC. Chemical membrane fluidification with benzyl alcohol decreased the UV resistance of the parental strain but not that of the uvrA mutant. These results suggest that the synergistic lethal effect of UV-H treatments is due to the inhibition of DNA excision repair resulting from the membrane fluidification caused by simultaneous heating.
000069432 536__ $$9info:eu-repo/grantAgreement/ES/CICYT-FEDER/CIT-020000-2009-40
000069432 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000069432 590__ $$a3.952$$b2013
000069432 591__ $$aMICROBIOLOGY$$b24 / 119 = 0.202$$c2013$$dQ1$$eT1
000069432 591__ $$aBIOTECHNOLOGY & APPLIED MICROBIOLOGY$$b30 / 165 = 0.182$$c2013$$dQ1$$eT1
000069432 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000069432 700__ $$0(orcid)0000-0002-7971-4828$$aMañas, P.$$uUniversidad de Zaragoza
000069432 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez, I.$$uUniversidad de Zaragoza
000069432 700__ $$0(orcid)0000-0002-1902-0648$$aCondón, S.$$uUniversidad de Zaragoza
000069432 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000069432 773__ $$g79, 14 (2013), 4465-4473$$pAppl. environ. microbiol.$$tAPPLIED AND ENVIRONMENTAL MICROBIOLOGY$$x0099-2240
000069432 8564_ $$s264173$$uhttps://zaguan.unizar.es/record/69432/files/texto_completo.pdf$$yVersión publicada
000069432 8564_ $$s138581$$uhttps://zaguan.unizar.es/record/69432/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000069432 909CO $$ooai:zaguan.unizar.es:69432$$particulos$$pdriver
000069432 951__ $$a2018-10-17-14:44:06
000069432 980__ $$aARTICLE