当前位置： SCI文献检索 > FOOD MICROBIOLOGY期刊下所有文献 > Influence of stressing conditions caused by organic acids and salts on tolerance of Listeria monocytogenes to Origanum vulgare L. and Rosmarinus officinalis L. essential oils and damage in bacterial physiological functions.

Influence of stressing conditions caused by organic acids and salts on tolerance of Listeria monocytogenes to Origanum vulgare L. and Rosmarinus officinalis L. essential oils and damage in bacterial physiological functions.

Abstract：

:This study evaluated whether the pre-exposure (24, 48 and 72 h) to sublethal conditions caused by acetic acid (AA), lactic acid (LA), sodium chloride (NaCl) or potassium chloride (KCl) could induce increased cross-tolerance to the essential oils from Origanum vulgare L. (OVEO) and Rosmarinus officinalis L. (ROEO) in different Listeria monocytogenes strains. Damage to membrane integrity, membrane potential, enzymatic activity and efflux activity in L. monocytogenes cells pre-exposed (24 h) to AA or NaCl and further treated with OVEO or ROEO (8 and 24 h) were investigated using flow cytometry (FC). Results of minimum inhibitory concentration (MIC) modulation test showed that pre-exposure to sublethal conditions caused by organic acids or salts increased cross-tolerance only to ROEO, since MIC of ROEO increased up to 4.8-fold against pre-exposed cells. Otherwise, MIC of OVEO against these pre-exposed cells was up to ten-fold lower than that observed against not pre-exposed cells, indicating no increase in cross-tolerance. Bacterial survival assays showed that ROEO only decreased the counts over time of cells not pre-exposed to organic acids or salts, while OVEO decreased similarly or more the counts of pre-exposed cells compared to not pre-exposed cells. Results of FC analysis showed that all measured functions in L. monocytogenes cells pre-exposed to AA or NaCl and treated with OVEO or ROEO were affected, although with different intensities. These data indicate that exposure to sublethal conditions imposed by organic acids or salts could result in a phenotype of increased cross-tolerance to ROEO but not to OVEO in L. monocytogenes.

journal_name

Food Microbiol

journal_title

Food microbiology

authors

de Medeiros Barbosa I,da Cruz Almeida ET,Castellano LRC,de Souza EL

doi

10.1016/j.fm.2019.103240

subject

Has Abstract

pub_date

2019-12-01 00:00:00

pages

103240

eissn

0740-0020

issn

1095-9998

pii

S0740-0020(19)30027-9

journal_volume

84

pub_type

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