2.3. Enflasyon Muhasebesi ve Yöntemleri
2.3.3. Enflasyon Muhasebesi Yöntemleri
2.3.3.2. Yenileme (İkame) Maliyeti Muhasebesi
Os ensaios foram realizados em triplicata, em três experimentos separados, e os resultados (valores de CIM) foram expressos como valores de moda ou mediana. Nos casos onde os valores de CIM foram similares, apenas os valores modais foram considerados (McMAHON et al., 2008).
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APÊNDICE
ARTIGO ORIGINAL
The habituation of enterotoxigenic Staphylococcus aureus to Origanum vulgare L. essential oil does not induce direct tolerance and cross-tolerance to salts and organic acids
Short ‘running title’:No bacterial tolerance induced by oregano essential oil Contents Category: Cell and Molecular Biology of Microbes
Adassa Gama Tavares1, Daniel Farias Marinho do Monte1, Allan dos Reis Albuquerque2, Fábio Correia Sampaio2, Marciane Magnani3, José Pinto de Siqueira Júnior4, Evandro Leite de Souza1 1
Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil
2
Laboratory of Oral Biology, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil
3
Laboratory of Biochemistry of Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, João Pessoa, Brazil
4
Laboratory of Genetics of Microorganisms, Department of Molecular Biology, Center for Sciences and Nature, Federal University of Paraíba, João Pessoa, Brazil
Author for correspondence: Evandro Leite de Souza E-mail: [email protected]
Phone number: + 55 83 3216 7807 Fax number: + 55 83 3216 7094
The work was performed in Laboratory of Food Microbiology Federal University of Paraíba
Health Sciences Center Department of Nutrition
SUMMARY
Enterotoxigenic Staphylococcus aureus strains that were isolated from foods were investigated for their ability to develop direct tolerance and cross-tolerance to sodium chloride (NaCl), potassium chloride (KCl), lactic acid (LA) and acetic acid (AA) after habituation in sublethal amounts (1/2 of the minimum inhibitory concentration, ½ MIC and ¼ of the minimum inhibitory concentration - ¼ MIC) of Origanum vulgare L. essential oil (OVEO). The habituation of S. aureus to ½ MIC and ¼ MIC of OVEO did not induce direct tolerance or cross-tolerance in the tested strains. Exposing the strains to OVEO at sublethal concentrations maintained or increased the sensitivity of the cells to the tested stressing agents because the MIC values of OVEO, NaCl, KCl, LA and AA against the cells that were previously habituated to OVEO remained the same or decreased when compared with non-habituated cells. These data indicate that OVEO does not have an inductive effect on the acquisition of direct tolerance or cross- tolerance in the tested enterotoxigenic strains of S. aureus to antimicrobial agents that are tipically used in food preservation.
INTRODUCTION
Food processing exposes spoilage and pathogenic food-related bacteria to various stress- inducing conditions, including low pH, salts or treatments with cleaners and disinfecting agents (Cebrián et al., 2010). However, the use of stressing factors in food processing can cause sublethal damage to bacterial cells, and during the injury repair process, these cells could acquire new abilities to adapt to these stress-inducing agents, leading to impacts on food safety and preservation (Silva-Angulo et al., 2014). These responses can also activate the intrinsic resistance mechanisms that concomitantly decrease the susceptibility of cells to other unrelated antimicrobial compounds or procedures. Cross-tolerance between stressing agents has major implications for food processing in which multiple stresses are often applied to control microbial growth and survival (Greenacre & Brocklehurst, 2006).
Staphylococcus aureus is one of the most common causes of food-borne diseases worldwide,
causing a typical intoxication through the ingestion of enterotoxins that have been pre-formed in foods by enterotoxigenic strains (Wang et al., 2013). Previous studies have shown that S. aureus is