Influencia de los métodos de procesado en la biodiversidad bacteriana y la resistencia a antimicrobianos en alimentos vegetales
- RODRÍGUEZ LÓPEZ, JAVIER
- Antonio Gálvez del Postigo Ruiz Director
- María José Grande Burgos Co-director
- Maria del Rosario Lucas Lopez Co-director
Universidade de defensa: Universidad de Jaén
Fecha de defensa: 13 de maio de 2022
- Gloria Díaz Ruiz Presidente/a
- Rubén Pérez Pulido Secretario
- Antonio Cobo Molinos Vogal
Tipo: Tese
Resumo
Three plant foods were chosen to determine the influence of, on the one hand, different high hydrostatic pressure (HHP) treatments on bacterial diversity and antimicrobial resistance in guacamole and dressing at different refrigerated storage times and, on the other hand, the influence of washing with enterocin AS- 48 on microbial load and diversity in blueberries. Counts were carried out in different selective and general culture media, observing in all cases lower counts for samples treated with either HHP or bacteriocin, compared to the controls. The biodiversity study was carried out by mass sequencing and in general a clear predominance of the phylum Proteobacteria was observed, followed, to a lesser extent, by Firmicutes. Several guacamole and dressing strains were identified for the study of their antimicrobial resistance profile (biocide and antibiotic resistance assay and detection of genetic determinants of resistance), finding multi-resistant strains.