Please use this identifier to cite or link to this item: https://hdl.handle.net/10953/1980
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dc.contributor.authorJavier Rodríguez López-
dc.contributor.authorMaria José Grande Burgos-
dc.contributor.authorRubén Pérez Pulido-
dc.contributor.authorBelén Iglesias Valenzuela-
dc.contributor.authorAntonio Gálvez-
dc.contributor.authorRosario Lucas-
dc.date.accessioned2024-02-03T11:23:35Z-
dc.date.available2024-02-03T11:23:35Z-
dc.date.issued2022-08-29-
dc.identifier.otherhttps://doi.org/10.3390/foods11172603es_ES
dc.identifier.urihttps://hdl.handle.net/10953/1980-
dc.description.abstractThe effects of high-hydrostatic pressure (HP) treatments (450 and 600 megapascals, MPa, for 5 min at temperatures of 22 C and 50 C) on the microbiota of a coriander and parsley dressing was studied via culture-dependent and culture-independent approaches. Samples were refrigerated for 20 days, with periodic counts of the culture media supplemented with, or without, antimicrobials. HPtreated samples showed significantly lower viable cell counts compared to untreated controls. Only the control samples yielded bacterial growth on media with antimicrobials (imipenem, cefotaxime, benzalkonium chloride), including mostly Pseudomonas and Lactobacillus. Bacillus and Paenibacillus were identified from pressurized samples. Few isolates showed higher tolerance to some of the biocides tested. Pseudomonads showed outstanding resistance to meropenem and ceftazidime. According to high-throughput sequencing analysis, the microbiota of the dressing control samples changes during storage, with a reduction in the relative abundance of Proteobacteria and an increase in Firmicutes. The composition of the residual microbiota detected during storage was highly dependent on the pressure applied, and not on the treatment temperaturees_ES
dc.description.sponsorshipThis research was funded by MINECO, grant number AGL2016-77374-R. J.R.L. was beneficiary of a research grant from the University of Jaen’s Plan de Apoyo a la Investigación. The APC was funded by University of Jaen.es_ES
dc.publisherMDPIes_ES
dc.relation.ispartofFoodses_ES
dc.rightsCC0 1.0 Universal*
dc.rights.urihttp://creativecommons.org/publicdomain/zero/1.0/*
dc.subjectantimicrobial resistance; high-hydrostatic pressure processing; bacterial diversityes_ES
dc.titleAntimicrobial Resistance, Biocide Tolerance, and Bacterial Diversity of a Dressing Made from Coriander and Parsley after Application of Treatments Using High Hydrostatic Pressure Alone or in Combination with Moderate Heates_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.type.versioninfo:eu-repo/semantics/publishedVersiones_ES
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