Specific solute effects on Staphylococcus aureus cells subjected to reduced water activity
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 p...
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| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
1993
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
| LEADER | 09324caa a22010337a 4500 | ||
|---|---|---|---|
| 001 | PAPER-186 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518202934.0 | ||
| 008 | 190411s1993 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0027441791 | |
| 024 | 7 | |2 cas |a Culture Media; Ethanol, 64-17-5; Glycerol, 56-81-5; Glycols; Sodium Chloride, 7647-14-5; Sucrose, 57-50-1; Water, 7732-18-5 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a IJFMD | ||
| 100 | 1 | |a Ballesteros, S.A. | |
| 245 | 1 | 0 | |a Specific solute effects on Staphylococcus aureus cells subjected to reduced water activity |
| 260 | |c 1993 | ||
| 270 | 1 | 0 | |m Ballesteros, S.A.; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Akedo, Sinskey, Gómez, Antimicrobial action of aliphatic diols and their esthers (1977) Journal of Food Science, 42, pp. 699-701 | ||
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| 504 | |a Alzamora, Chirife, The water activity of 1,3 and 2,3 butylene glycol solutions (1984) Lebensm. Wiss. Technol., 16, pp. 268-270 | ||
| 504 | |a Ballesteros, Chirife, Bozzini, Antibacterial effects and cell morphological changes in Staphylococcus aureus subjected to low concentrations of ethanol. (1992) J. Food Sci., , (in press) | ||
| 504 | |a Benmergui, Ferro Fontán, Chirife, The prediction of water activity in aqueous solutions in connection with intermediate moisture foods. 1. aw prediction in single aqueous electrolyte solutions (1979) International Journal of Food Science & Technology, 14, pp. 625-637 | ||
| 504 | |a Bozzini, Kohn, Joseph, Herszage, Chirife, Submicroscopical changes in Klebsiella pneumoniae cells treated with concentrated sucrose an polyethylene glycol 400 solutions (1986) J. Appl. Bacterial., 60, pp. 375-379 | ||
| 504 | |a Cramer, The solubility of oxygen in brines from 0 to 300°C (1980) Ind. Eng. Chem. Process Des. Dev., 19, pp. 300-305 | ||
| 504 | |a Chirife, Ferro Fontán, A study of water activity lowering of polyethylene glycol in the intermediate moisture range (1980) Journal of Food Science, 45, pp. 1717-1719 | ||
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| 504 | |a Chirife, Herszage, Joseph, Kohn, In vitro study of bacterial growth inhibition in concentrated sugar solutions. Microbiological basis for the use of sugar in the treatment of infected wounds (1983) Antimicrob. Agents Chemother., 23, pp. 766-773 | ||
| 504 | |a Christian, Specific solute effects on microbial water relations (1981) Water Activity: Influences on Food Quality, pp. 825-854. , L.B. Rockland, G.F. Stewart, Academic Press, New York | ||
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| 504 | |a Franks, Water activity: a credible measure of food safety and quality? (1991) Trends Food Sci. Technol., pp. 68-72. , March | ||
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| 504 | |a Frey, King, Diffusion coefficients of acetates in aqueous sucrose solutions (1982) J. Chem. Engin. Data, 27, pp. 419-422 | ||
| 504 | |a Gould, Osmoregulation: is the cell just a simple osmometer? The microbiological experience (1985) A discussion Conference, Water activity: a credible measure of technological performance and physiological viability?, , Faraday Division, Royal Society of Chemistry, Girton College, Cambridge, England, July 1–3 | ||
| 504 | |a Gould, Interference with homeostasis-food (1988) Homeostatic mechanisms in microorganisms, , J.G. Banks, R.G. Board, G.W. Gould, R.W. Mittenbury, Bath University Press | ||
| 504 | |a Ingram, Mechanism of lysis of Escherichia coli by ethanol and other chaotropic agents (1981) J. Bacteriol., 14, pp. 331-336 | ||
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| 504 | |a Kitic, Favetto, Chirife, Measurement of water activity in the intermediate moisture range with the Novasina Thermoconstanter meter - Lebensm (1986) Wiss. Technol., 19, pp. 297-301 | ||
| 504 | |a Kutsche, Gildehaus, Schuller, Schumpe, Oxygen solubilities in aqueous alcohol solutions (1984) J. Chem. Engin. Data, 29, pp. 286-287 | ||
| 504 | |a Plitman, Park, Gómez, Sinskey, Viability of Staphylococcus aureus in intermediate moisture meats (1973) Journal of Food Science, 38, pp. 1004-1008 | ||
| 504 | |a Pollio, Kitic, Favetto, Chirife, Efectiveness of available filters for an electric hygrometer for measurement of water activity in the food industry (1986) J. Food Sci., 51, pp. 1358-1359 | ||
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| 504 | |a Scott, Austr. J. Biol. Sci. (1953) Water relations of Staphylococcus aureus at 30°C, 6, pp. 549-556 | ||
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| 504 | |a Vaamonde, Chirife, Scorza, 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, pp. 1259-1262 | ||
| 504 | |a Vaamonde, Chirife, Scarmato, Inhibition of Staphylococcus aureus in laboratory media adjusted with polyethylene glycols (1984) Journal of Food Science, 49, pp. 296-297 | ||
| 504 | |a Weast, (1986) CRC Handbook of Chemistry and Physics, , 67th Edn., CRC Press Inc, Boca Raton, Florida | ||
| 520 | 3 | |a 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. |l eng | |
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina | ||
| 593 | |a Instituto Nacional de Microbiología, Dr. Carlos G. Malbrán, Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a ELECTRON MICROSCOPY |
| 690 | 1 | 0 | |a POLYOL |
| 690 | 1 | 0 | |a SOLUTE |
| 690 | 1 | 0 | |a STAPHYLOCOCCUS AUREUS |
| 690 | 1 | 0 | |a WATER ACTIVITY |
| 690 | 1 | 0 | |a POLYOL |
| 690 | 1 | 0 | |a ARTICLE |
| 690 | 1 | 0 | |a ELECTRON MICROSCOPY |
| 690 | 1 | 0 | |a NONHUMAN |
| 690 | 1 | 0 | |a PRIORITY JOURNAL |
| 690 | 1 | 0 | |a STAPHYLOCOCCUS AUREUS |
| 690 | 1 | 0 | |a CELL WALL |
| 690 | 1 | 0 | |a COLONY COUNT, MICROBIAL |
| 690 | 1 | 0 | |a CULTURE MEDIA |
| 690 | 1 | 0 | |a ETHANOL |
| 690 | 1 | 0 | |a GLYCEROL |
| 690 | 1 | 0 | |a GLYCOLS |
| 690 | 1 | 0 | |a MICROSCOPY, ELECTRON |
| 690 | 1 | 0 | |a SODIUM CHLORIDE |
| 690 | 1 | 0 | |a STAPHYLOCOCCUS AUREUS |
| 690 | 1 | 0 | |a SUCROSE |
| 690 | 1 | 0 | |a SUPPORT, NON-U.S. GOV'T |
| 690 | 1 | 0 | |a WATER |
| 690 | 1 | 0 | |a BACTERIA (MICROORGANISMS) |
| 690 | 1 | 0 | |a STAPHYLOCOCCUS AUREUS |
| 700 | 1 | |a Chirife, J. | |
| 700 | 1 | |a Bozzini, J.P. | |
| 773 | 0 | |d 1993 |g v. 20 |h pp. 51-66 |k n. 2 |p Int. J. Food Microbiol. |x 01681605 |w (AR-BaUEN)CENRE-5251 |t International Journal of Food Microbiology | |
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| 856 | 4 | 0 | |u https://doi.org/10.1016/0168-1605(93)90094-W |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_01681605_v20_n2_p51_Ballesteros |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01681605_v20_n2_p51_Ballesteros |y Registro en la Biblioteca Digital |
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| 963 | |a VARI | ||
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