Effect of potassium sorbate and pH on the survival of Staphylococcus aureus in saturated sugar solutions.
Addition of 0.3% (w/w) of potassium sorbate (a permitted food additive) coupled with a reduction of pH from 7 to 6 or 5.5, resulted in a dramatic decrease in the survival of two S. aureus strains inoculated (10(8) c.f.u./ml) in laboratory media supplemented with sugar (227 g sugar/100 g water) and i...
| Publicado: |
1993
|
|---|---|
| Materias: | |
| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03257541_v25_n2_p80_Chirife http://hdl.handle.net/20.500.12110/paper_03257541_v25_n2_p80_Chirife |
| Aporte de: |
| id |
paper:paper_03257541_v25_n2_p80_Chirife |
|---|---|
| record_format |
dspace |
| spelling |
paper:paper_03257541_v25_n2_p80_Chirife2023-06-08T15:32:36Z Effect of potassium sorbate and pH on the survival of Staphylococcus aureus in saturated sugar solutions. food additive hypertonic solution sorbic acid sucrose article comparative study drug effect growth, development and aging osmolarity pH Staphylococcus aureus Food Additives Hydrogen-Ion Concentration Hypertonic Solutions Osmolar Concentration Sorbic Acid Staphylococcus aureus Sucrose Addition of 0.3% (w/w) of potassium sorbate (a permitted food additive) coupled with a reduction of pH from 7 to 6 or 5.5, resulted in a dramatic decrease in the survival of two S. aureus strains inoculated (10(8) c.f.u./ml) in laboratory media supplemented with sugar (227 g sugar/100 g water) and incubated at 35 degrees C. These in vitro results may be of potential value to improve the efficacy of sugar therapy for the treatment of certain infected wounds; however, clinical trials are needed to confirm these findings. 1993 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03257541_v25_n2_p80_Chirife http://hdl.handle.net/20.500.12110/paper_03257541_v25_n2_p80_Chirife |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
food additive hypertonic solution sorbic acid sucrose article comparative study drug effect growth, development and aging osmolarity pH Staphylococcus aureus Food Additives Hydrogen-Ion Concentration Hypertonic Solutions Osmolar Concentration Sorbic Acid Staphylococcus aureus Sucrose |
| spellingShingle |
food additive hypertonic solution sorbic acid sucrose article comparative study drug effect growth, development and aging osmolarity pH Staphylococcus aureus Food Additives Hydrogen-Ion Concentration Hypertonic Solutions Osmolar Concentration Sorbic Acid Staphylococcus aureus Sucrose Effect of potassium sorbate and pH on the survival of Staphylococcus aureus in saturated sugar solutions. |
| topic_facet |
food additive hypertonic solution sorbic acid sucrose article comparative study drug effect growth, development and aging osmolarity pH Staphylococcus aureus Food Additives Hydrogen-Ion Concentration Hypertonic Solutions Osmolar Concentration Sorbic Acid Staphylococcus aureus Sucrose |
| description |
Addition of 0.3% (w/w) of potassium sorbate (a permitted food additive) coupled with a reduction of pH from 7 to 6 or 5.5, resulted in a dramatic decrease in the survival of two S. aureus strains inoculated (10(8) c.f.u./ml) in laboratory media supplemented with sugar (227 g sugar/100 g water) and incubated at 35 degrees C. These in vitro results may be of potential value to improve the efficacy of sugar therapy for the treatment of certain infected wounds; however, clinical trials are needed to confirm these findings. |
| title |
Effect of potassium sorbate and pH on the survival of Staphylococcus aureus in saturated sugar solutions. |
| title_short |
Effect of potassium sorbate and pH on the survival of Staphylococcus aureus in saturated sugar solutions. |
| title_full |
Effect of potassium sorbate and pH on the survival of Staphylococcus aureus in saturated sugar solutions. |
| title_fullStr |
Effect of potassium sorbate and pH on the survival of Staphylococcus aureus in saturated sugar solutions. |
| title_full_unstemmed |
Effect of potassium sorbate and pH on the survival of Staphylococcus aureus in saturated sugar solutions. |
| title_sort |
effect of potassium sorbate and ph on the survival of staphylococcus aureus in saturated sugar solutions. |
| publishDate |
1993 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03257541_v25_n2_p80_Chirife http://hdl.handle.net/20.500.12110/paper_03257541_v25_n2_p80_Chirife |
| _version_ |
1768543085130678272 |