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Abstract:

The behaviour of Staphylococcus aureus cells subjected to lowered water activity (aw) by the addition of various solutes was examined by transmission electron microscopy. Solutes included sodium chloride, sucrose, propylene glycol, butylene glycol and various polyethylene glycols. Changes in other physical properties of the liquid growth medium brought about by the solutes were estimated theoretically. They did not correlated with the bacterial biological response. The inhibitory effects of sucrose and sodium chloride against S. aureus were primarily ascribed to their water activity-lowering abilities, showing no significant specific solute effects. However, the other solutes examined showed specific antibacterial activity against S. aureus which may be compatible with cell wall attack. © 1993.

Registro:

Documento: Artículo
Título:Specific solute effects on Staphylococcus aureus cells subjected to reduced water activity
Autor:Ballesteros, S.A.; Chirife, J.; Bozzini, J.P.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina
Instituto Nacional de Microbiología, Dr. Carlos G. Malbrán, Buenos Aires, Argentina
Palabras clave:Electron microscopy; Polyol; Solute; Staphylococcus aureus; Water activity; polyol; article; electron microscopy; nonhuman; priority journal; staphylococcus aureus; Cell Wall; Colony Count, Microbial; Culture Media; Ethanol; Glycerol; Glycols; Microscopy, Electron; Sodium Chloride; Staphylococcus aureus; Sucrose; Support, Non-U.S. Gov't; Water; Bacteria (microorganisms); Staphylococcus aureus
Año:1993
Volumen:20
Número:2
Página de inicio:51
Página de fin:66
DOI: http://dx.doi.org/10.1016/0168-1605(93)90094-W
Título revista:International Journal of Food Microbiology
Título revista abreviado:Int. J. Food Microbiol.
ISSN:01681605
CODEN:IJFMD
CAS:Culture Media; Ethanol, 64-17-5; Glycerol, 56-81-5; Glycols; Sodium Chloride, 7647-14-5; Sucrose, 57-50-1; Water, 7732-18-5
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01681605_v20_n2_p51_Ballesteros

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Citas:

---------- APA ----------
Ballesteros, S.A., Chirife, J. & Bozzini, J.P. (1993) . Specific solute effects on Staphylococcus aureus cells subjected to reduced water activity. International Journal of Food Microbiology, 20(2), 51-66.
http://dx.doi.org/10.1016/0168-1605(93)90094-W
---------- CHICAGO ----------
Ballesteros, S.A., Chirife, J., Bozzini, J.P. "Specific solute effects on Staphylococcus aureus cells subjected to reduced water activity" . International Journal of Food Microbiology 20, no. 2 (1993) : 51-66.
http://dx.doi.org/10.1016/0168-1605(93)90094-W
---------- MLA ----------
Ballesteros, S.A., Chirife, J., Bozzini, J.P. "Specific solute effects on Staphylococcus aureus cells subjected to reduced water activity" . International Journal of Food Microbiology, vol. 20, no. 2, 1993, pp. 51-66.
http://dx.doi.org/10.1016/0168-1605(93)90094-W
---------- VANCOUVER ----------
Ballesteros, S.A., Chirife, J., Bozzini, J.P. Specific solute effects on Staphylococcus aureus cells subjected to reduced water activity. Int. J. Food Microbiol. 1993;20(2):51-66.
http://dx.doi.org/10.1016/0168-1605(93)90094-W