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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...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2015
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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%. |
format | Online Article Text |
id | pubmed-4436884 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2015 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
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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