Rodríguez López Javier, Grande Burgos Maria José, Pérez Pulido Rubén, Iglesias Valenzuela Belén, Gálvez Antonio, Lucas Rosario
Microbiology Division, Department of Health Sciences, Faculty of Experimental Sciences, University of Jaén, 23071 Jaén, Spain.
Foods. 2022 Aug 27;11(17):2603. doi: 10.3390/foods11172603.
The 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. HP-treated 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 and . and 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 and an increase in . The composition of the residual microbiota detected during storage was highly dependent on the pressure applied, and not on the treatment temperature.
通过依赖培养和不依赖培养的方法，研究了高静水压（HP）处理（450和600兆帕，在22℃和50℃温度下处理5分钟）对香菜和欧芹调味汁微生物群的影响。将样品冷藏20天，定期对添加或不添加抗菌剂的培养基进行计数。与未处理的对照相比，经HP处理的样品显示出明显更低的活菌数。只有对照样品在含有抗菌剂（亚胺培南、头孢噻肟、苯扎氯铵）的培养基上产生细菌生长，其中主要包括 和 。从加压样品中鉴定出 和 。少数分离株对某些测试的杀菌剂表现出更高的耐受性。假单胞菌对美罗培南和头孢他啶表现出显著抗性。根据高通量测序分析，调味汁对照样品的微生物群在储存期间发生变化， 的相对丰度降低， 的相对丰度增加。储存期间检测到的残留微生物群的组成高度依赖于所施加的压力，而不是处理温度。
