Inhibition of Staphylococcus aureus Growth in Laboratory Media of Water Activity Adjusted with Polyethylene Glycols
Present work studied the growth behavior at 30°C of Staphylococcus aureus strains ATCC 6538 P, C‐243 and S‐6 in laboratory media with water activity (aw) adjusted by addition of polyethylene glycol 200 (PEG‐200) or polyethylene glycol‐400 (PEG‐400). No growth of strains ATCC 6538 P and S‐6 was obser...
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1984
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| LEADER | 04599caa a22004337a 4500 | ||
|---|---|---|---|
| 001 | PAPER-16499 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518204731.0 | ||
| 008 | 190411s1984 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-84889834667 | |
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| 100 | 1 | |a VAAMONDE, G. | |
| 245 | 1 | 0 | |a Inhibition of Staphylococcus aureus Growth in Laboratory Media of Water Activity Adjusted with Polyethylene Glycols |
| 260 | |c 1984 | ||
| 270 | 1 | 0 | |m VAAMONDE, G.; Departamento de Quimica Orgánica Microbiologia de Alimentos, Departamento de Industrias, Facultad de Ciencias Exactas Y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Akedo, M., Sinskey, A.J., Gómez, R., Antimicrobial action of aliphatic diols and their esters (1977) Journal of Food Science, 42, p. 699 | ||
| 504 | |a Chirife, J., Ferro Fontán, C., A study of the water activity lowering behavior of polyethylene glycols in the intermediate moisture range (1980) Journal of Food Science, 45, p. 1717 | ||
| 504 | |a Christian, J.H.B., Specific solute effect on microbial water relations (1981) Water Activity: Influences on Food Quality, p. 825. , L.B. Rockland, G.F. Stewart, Academic Press | ||
| 504 | |a Kamman, J.F., Tatmi, S.R., Labuza, T.P., Effect of water activity on nuclease production by Staphylococcus aureus (1978) Journal of Food Science, 43, p. 1284 | ||
| 504 | |a Lotter, L.P., Leistner, L., Minimal water activity for enterotoxin A production and growth of Staphylococcus aureus (1978) Applied and Envir. Microbiol, 36, p. 377 | ||
| 504 | |a Pawsey, R., Davies, R., The safety of intermediate moisture foods with respect to Staphylococcus aureus (1976) Intermediate Moisture Foods, p. 182. , (Ed), R. Davies, G.G. Birch, K.J. Parker, Appl. Sci. Publ, London | ||
| 504 | |a Plitman, M., Park, Y., Gómez, R., Sinskey, A.J., Viability of Staphylococcus aureus in intermediate moisture meats (1973) Journal of Food Science, 38, p. 1004 | ||
| 504 | |a Scott, W.J., Water relations of Staphylococcus aureus at 30°C. Australian (1953) J. Biol. Sci, 6, p. 549 | ||
| 504 | |a Troller, J.A., Effect of water activity on enterotoxin B production and growth of Staphylococcus aureus (1971) Appl. Microbiol, 21, p. 435 | ||
| 504 | |a Vaamonde, G., Chirife, J., Scorza, O.C., An examination of the minimal water activity for Staphylococcus aureus ATCC 6538 P growth in laboratory media adjusted with less conventional solutes (1982) Journal of Food Science, 47, p. 1259 | ||
| 520 | 3 | |a Present work studied the growth behavior at 30°C of Staphylococcus aureus strains ATCC 6538 P, C‐243 and S‐6 in laboratory media with water activity (aw) adjusted by addition of polyethylene glycol 200 (PEG‐200) or polyethylene glycol‐400 (PEG‐400). No growth of strains ATCC 6538 P and S‐6 was observed in any of the polyethylene glycols (PEG‐200 or PEG‐400) at or below aw about 0.93. Strain C‐243, however, showed slow growth in PEG‐400 at aw= 0.93 although was inhibited at aw= 0.92; in the case of PEG‐200 growth inhibition of this strain was observed at aw= 0.93. All strains showed good growth (either in PEG‐200 or PEG‐400) at aw= 0.96. The results confirm that PEG‐200 and PEG‐400 have a bactericidal effect on S. aureus cells that cannot be solely explained in terms of lowering of aw. Copyright © 1984, Wiley Blackwell. All rights reserved |l eng | |
| 593 | |a Departamento de Quimica Orgánica Microbiologia de Alimentos, Departamento de Industrias, Facultad de Ciencias Exactas Y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina | ||
| 700 | 1 | |a CHIRIFE, J. | |
| 700 | 1 | |a SCARMATO, G. | |
| 773 | 0 | |d 1984 |g v. 49 |h pp. 296-297 |k n. 1 |p J. Food. Sci. |x 00221147 |w (AR-BaUEN)CENRE-325 |t Journal of Food Science | |
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| 856 | 4 | 0 | |u https://doi.org/10.1111/j.1365-2621.1984.tb13734.x |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_00221147_v49_n1_p296_VAAMONDE |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v49_n1_p296_VAAMONDE |y Registro en la Biblioteca Digital |
| 961 | |a paper_00221147_v49_n1_p296_VAAMONDE |b paper |c PE | ||
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| 963 | |a VARI | ||
| 999 | |c 77452 | ||