Abstract:
Ethanol in low concentrations (5–10% weight) affected aerobic growth (at 37°C) of two strains of Stuphylococcus aureus. Growth inhibition in laboratory media was observed with ethanol about 6–7% weight water activities (aw) of ∼0.97. This suggested that the ethanol antibacterial effect was not only from its aw lowering ability. Electron microscopy observations showed intense morphological modifications in cells in broth with 5% to 6.5% ethanol, and clearly indicated that cell wall changes of S. aureus was partly responsible for the antibacterial action of ethanol. Copyright © 1993, Wiley Blackwell. All rights reserved
Registro:
Documento: |
Artículo
|
Título: | Antibacterial Effects and Cell Morphological Changes in Sfaphylococcus aureus Subjected to Low Ethanol Concentrations |
Autor: | BALLESTEROS, S.A.; CHIRIFE, J.; BOZZINI, J.P. |
Filiación: | Departamento de Industrias, Facultad de Ciencias Exactas Y Naturales, Universidad de Buenos Aires, Instituto Nacional de Microbiologia, Malbrán, Buenos Aires, Argentina Becaria de Perfeccionamiento, Universidad de Buenos Aires, Argentina
|
Palabras clave: | antibacterial; antimicrobial; ethanol; morphological; Staphylococcus aureus; water activity |
Año: | 1993
|
Volumen: | 58
|
Número: | 2
|
Página de inicio: | 435
|
Página de fin: | 438
|
DOI: |
http://dx.doi.org/10.1111/j.1365-2621.1993.tb04292.x |
Título revista: | Journal of Food Science
|
Título revista abreviado: | J. Food. Sci.
|
ISSN: | 00221147
|
Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v58_n2_p435_BALLESTEROS |
Referencias:
- Archibald, A.R., The chemistz of Staphylococcal cell walls (1968) The Staphylococci, pp. 75-109. , J.O. Cohen, Wiley Interscience, New York
- Chirife, J., Favetto, G.J., Scona, O.C., The water activity of common liquid bacteriological media (1982) J. Applied Bacteriol., 53, pp. 219-222
- Ferro Fontán, C., Chirife, J., The evaluation of water activity in aqueous solutions from freezing point depression (1981) J. Food Technol., 16, p. 21
- Ingram, L.O., Buttke, T.M., Effects of alcohols on microorganisms (1984) Microbial Physiol., 25, pp. 254-300
- Ingram, L.O., Mechanism of lysis of Eecherichia coli by ethanol and other chaotropic agents (1981) J. Bacteriol., 146, pp. 331-336
- Ingram, L.O., (1992); Jones, R.P., Greenfield, P.F., Role of water activity in ethanol fermentations (1986) Biotechnol. & Bioengr., 28, pp. 29-40
- Kabara, J.J., Eklund, T., Organic acids and esters (1991) Food Preservatives, pp. 44-71. , N.J. Russell, G.W. Gould, Blackie and Son Ltd, Glasgow and London
- Salgueiro, S.P., Sá‐Correa, I., Novais, J.M., Ethanol‐induced leakage in Soccharomyces cerevisiae: kinetics and relationship to yeast ethanol tolerance and alcohol fermentation productivity (1988) Appl. Env. Microbiol., 54, pp. 903-909
- Seiler, D.A.L., Russell, N.J., Ethanol as a food preservative (1991) Food Preservatives, pp. 153-171. , N.J. Russell, G.W. Gould, Blackie and Son Ltd, Glasgow and London
- Shapero, M., Nelson, D.A., Labuza, T.P., Ethanol inhibition of Staphylococcus aureus at lmited water activity (1978) Journal of Food Science, 43, pp. 1467-1469
- Shibasaki, I., Food preservation with nontraditional antimicrobial agents (1982) Journal of Food Safety, 4, pp. 35-58
- Suganuma, A., Fine structure of Staphylococci: electron microscopy (1968) The Staphylococci, p. 21. , J.O. Cohen, Wiley‐Interscience, New York
- Vaamonde, G., Chirife, J., Scorza, O.C., An examination of the minimal water activity for S. aureus growth in laboratory media ad‐justed with less conventional solutes (1982) Journal of Food Science, 47, pp. 1259-1262
Citas:
---------- APA ----------
BALLESTEROS, S.A., CHIRIFE, J. & BOZZINI, J.P.
(1993)
. Antibacterial Effects and Cell Morphological Changes in Sfaphylococcus aureus Subjected to Low Ethanol Concentrations. Journal of Food Science, 58(2), 435-438.
http://dx.doi.org/10.1111/j.1365-2621.1993.tb04292.x---------- CHICAGO ----------
BALLESTEROS, S.A., CHIRIFE, J., BOZZINI, J.P.
"Antibacterial Effects and Cell Morphological Changes in Sfaphylococcus aureus Subjected to Low Ethanol Concentrations"
. Journal of Food Science 58, no. 2
(1993) : 435-438.
http://dx.doi.org/10.1111/j.1365-2621.1993.tb04292.x---------- MLA ----------
BALLESTEROS, S.A., CHIRIFE, J., BOZZINI, J.P.
"Antibacterial Effects and Cell Morphological Changes in Sfaphylococcus aureus Subjected to Low Ethanol Concentrations"
. Journal of Food Science, vol. 58, no. 2, 1993, pp. 435-438.
http://dx.doi.org/10.1111/j.1365-2621.1993.tb04292.x---------- VANCOUVER ----------
BALLESTEROS, S.A., CHIRIFE, J., BOZZINI, J.P. Antibacterial Effects and Cell Morphological Changes in Sfaphylococcus aureus Subjected to Low Ethanol Concentrations. J. Food. Sci. 1993;58(2):435-438.
http://dx.doi.org/10.1111/j.1365-2621.1993.tb04292.x