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Influence of dimethyl dicarbonate on the resistance of Escherichia coli to a combined UV-Heat treatment in apple juice

Commercial apple juice inoculated with Escherichia coli was treated with UV-C, heat (55°C) and dimethyl dicarbonate – DMDC (25, 50, and 75 mg/L)-, applied separately and in combination, in order to investigate the possibility of synergistic lethal effects. The inactivation levels resulting from each...

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Autores principales: Gouma, Maria, Gayán, Elisa, Raso, Javier, Condón, Santiago, Álvarez, Ignacio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2015
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4436884/
https://www.ncbi.nlm.nih.gov/pubmed/26042117
http://dx.doi.org/10.3389/fmicb.2015.00501
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author Gouma, Maria
Gayán, Elisa
Raso, Javier
Condón, Santiago
Álvarez, Ignacio
author_facet Gouma, Maria
Gayán, Elisa
Raso, Javier
Condón, Santiago
Álvarez, Ignacio
author_sort Gouma, Maria
collection PubMed
description Commercial apple juice inoculated with Escherichia coli was treated with UV-C, heat (55°C) and dimethyl dicarbonate – DMDC (25, 50, and 75 mg/L)-, applied separately and in combination, in order to investigate the possibility of synergistic lethal effects. The inactivation levels resulting from each treatment applied individually for a maximum treatment time of 3.58 min were limited, reaching 1.2, 2.9, and 0.06 log(10) reductions for UV, heat, and DMDC (75 mg/L), respectively. However, all the investigated combinations resulted in a synergistic lethal effect, reducing the total treatment time and UV dose, with the synergistic lethal effect being higher when larger concentrations of DMDC were added to the apple juice. The addition of 75 mg/L of DMDC prior to the combined UV-C light treatment at 55°C resulted in 5 log(10) reductions after only 1.8 min, reducing the treatment time and UV dose of the combined UV-Heat treatment by 44%.
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spelling pubmed-44368842015-06-03 Influence of dimethyl dicarbonate on the resistance of Escherichia coli to a combined UV-Heat treatment in apple juice Gouma, Maria Gayán, Elisa Raso, Javier Condón, Santiago Álvarez, Ignacio Front Microbiol Microbiology Commercial apple juice inoculated with Escherichia coli was treated with UV-C, heat (55°C) and dimethyl dicarbonate – DMDC (25, 50, and 75 mg/L)-, applied separately and in combination, in order to investigate the possibility of synergistic lethal effects. The inactivation levels resulting from each treatment applied individually for a maximum treatment time of 3.58 min were limited, reaching 1.2, 2.9, and 0.06 log(10) reductions for UV, heat, and DMDC (75 mg/L), respectively. However, all the investigated combinations resulted in a synergistic lethal effect, reducing the total treatment time and UV dose, with the synergistic lethal effect being higher when larger concentrations of DMDC were added to the apple juice. The addition of 75 mg/L of DMDC prior to the combined UV-C light treatment at 55°C resulted in 5 log(10) reductions after only 1.8 min, reducing the treatment time and UV dose of the combined UV-Heat treatment by 44%. Frontiers Media S.A. 2015-05-19 /pmc/articles/PMC4436884/ /pubmed/26042117 http://dx.doi.org/10.3389/fmicb.2015.00501 Text en Copyright © 2015 Gouma, Gayán, Raso, Condón and Álvarez. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Microbiology
Gouma, Maria
Gayán, Elisa
Raso, Javier
Condón, Santiago
Álvarez, Ignacio
Influence of dimethyl dicarbonate on the resistance of Escherichia coli to a combined UV-Heat treatment in apple juice
title Influence of dimethyl dicarbonate on the resistance of Escherichia coli to a combined UV-Heat treatment in apple juice
title_full Influence of dimethyl dicarbonate on the resistance of Escherichia coli to a combined UV-Heat treatment in apple juice
title_fullStr Influence of dimethyl dicarbonate on the resistance of Escherichia coli to a combined UV-Heat treatment in apple juice
title_full_unstemmed Influence of dimethyl dicarbonate on the resistance of Escherichia coli to a combined UV-Heat treatment in apple juice
title_short Influence of dimethyl dicarbonate on the resistance of Escherichia coli to a combined UV-Heat treatment in apple juice
title_sort influence of dimethyl dicarbonate on the resistance of escherichia coli to a combined uv-heat treatment in apple juice
topic Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4436884/
https://www.ncbi.nlm.nih.gov/pubmed/26042117
http://dx.doi.org/10.3389/fmicb.2015.00501
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