Persistence phenotype and small colony variants (SCVs) can be part of a bacterial bet-hedging strategy for survival under environmental stresses, such as antimicrobial exposure. These phenotypes are of particular concern in persistent and relapsing infections, since cells resume to normal growth after cessation of the stressful condition. In this context, we found persisters and unstable SCVs as phenotypic variants of Salmonella enterica that were able to survive ciprofloxacin exposure. A high heterogeneity in persister levels was observed among S. enterica isolates grown under planktonic and biofilm conditions and exposed to ciprofloxacin or ceftazidime, which may indicate persistence as a non-multidrug-tolerant phenotype. Nevertheless, a comparable variability was not found in the formation of SCVs among the isolates. Indeed, similar proportions of SCV in relation to normal colony phenotype (NCP) were maintained even after three successive cycles of ciprofloxacin exposure testing colonies from both origins (SCV or NCP). Additionally, we found filamentous and dividing cells in the same scanning electron microscopy images from both SCV and NCP. These findings lead us to hypothesize that besides variability among isolates, a single isolate may generate distinct populations of persisters, where cells growing under distinct conditions may adopt different and perhaps complementary survival strategies.
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http://dx.doi.org/10.1038/s41598-019-43631-7 | DOI Listing |
Foods
December 2024
Instituto Universitario de Ingeniería de Alimentos-Food UPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
The immobilisation of essential oil components (EOCs) on food-grade supports is a promising strategy for preserving liquid foods without the drawbacks of direct EOC addition such as poor solubility, high volatility, and sensory alterations. This study presents a novel method for covalently immobilising EOCs, specifically thymol and carvacrol, on SiO particles (5-15 µm) using the Mannich reaction. This approach simplifies conventional covalent immobilisation techniques by reducing the steps and reagents while maintaining antimicrobial efficacy and preventing compound migration.
View Article and Find Full Text PDFPlants (Basel)
January 2025
Department of Microbiology and Applied Biotechnology, Institute of Genetics and Biotechnology, Hungarian University of Agriculture and Life Sciences (MATE), Páter Károly utca 1., H-2100 Gödöllő, Hungary.
In our research six different mint species (peppermint, spearmint (five different chemotypes), Horse mint, mojito mint, apple mint (two different chemotypes), bergamot mint) have been evaluated by referring to their chemical (essential oil (EO) content and composition) and in vitro biological (antibacterial, antioxidant effect) characteristics. The EO amount of the analyzed mint populations varied between 1.99 and 3.
View Article and Find Full Text PDFMolecules
December 2024
Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, B. Stefanowskiego 2/22, 90-537 Łódź, Poland.
The purpose of this research was to investigate the prebiotic effects of different fractions of pectin-derived oligosaccharides (POSs) from apple pomace (AP) in relation to their molecular weight (MW), structure, and composition. Enzymatic treatment of the apple pomace resulted in high-molecular-weight arabinans and rhamnogalacturonans (MW 30-100 kDa, MW 10-30 kDa), as well as oligomeric fractions with molecular weights of less than 10 kDa, consisting mainly of homogalacturonan. The biological potential of the POSs against various lactobacilli and bifidobacteria was evaluated.
View Article and Find Full Text PDFAnimals (Basel)
January 2025
Experimental Zooprophylactic Institute of Lombardy and Emilia Romagna (IZSLER), "Bruno Ubertini", Diagnostic Section of Piacenza, Italy Via Strada Della Faggiola 1, 29027 Podenzano, PC, Italy.
is diffused worldwide, and subsp. is spread worldwide with many serovars associated with the infection of domestic bovines. The most spread are .
View Article and Find Full Text PDFJ Appl Microbiol
January 2025
Department of Biology and CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
Aims: This study aimed to evaluate the potential of phage phSE-5 to inactivate Salmonella enterica serovar Typhimurium in milk (at 4, 10 and 25°C), liquid whole egg and eggshell (at 25°C for both matrices).
Methods And Results: Since the success of phage treatment in food depends on maintaining phage viability towards different food conditions, firstly the stability of phage phSE-5 at different temperatures and pHs was assessed. The effect of phage phSE-5 against S.
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