Specific solute effects with special reference to Staphylococcus aureus
Today it is more or less established that the water activity (aw) of the medium is not the only determining factor regulating the biological response of a microorganism subjected to reduced water activity; the nature of the aw-controlling solute plays a role. Thus, the so-called 'specific solut...
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1994
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 07491caa a22006617a 4500 | ||
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| 024 | 7 | |2 scopus |a 2-s2.0-0028583238 | |
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| 100 | 1 | |a Chirife, J. | |
| 245 | 1 | 0 | |a Specific solute effects with special reference to Staphylococcus aureus |
| 260 | |c 1994 | ||
| 270 | 1 | 0 | |m Chirife, J.; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos AiresArgentina |
| 506 | |2 openaire |e Política editorial | ||
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| 504 | |a Ballesteros, Chirife, Bozzini, (1992) Specific solute effect on Staphylococcus aureus cells subjected to reduced water activity, , Submitted for publication | ||
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| 504 | |a Christian, Specific solute effects on microbial water relations (1981) Water Activity: Influences on Food Quality, p. 825. , L.B. Rockland, G.F. Stewart, Academic Press, New York, USA | ||
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| 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, Bath, UK | ||
| 504 | |a Ingram, Mechanisms of lysis of Escherichia coli by ethanol and other chaotropic agents (1981) J. of Bacteriol., 14, p. 331 | ||
| 504 | |a Ingram, Regulation of fatty acid composition in Escherichia coli: A proposed common mechanism for changes induced by ethanol, chaotropic agents, and a reduction of growth temperature (1982) J. of Bacteriol., 149, p. 166 | ||
| 504 | |a Ingram, Buttke, Effects of alcohols on microorganisms (1984) Adv. in Microbial Physiol., 25, p. 254 | ||
| 504 | |a Jackobsen, Effect of water activity on growth and survival of bacillaceae (1985) Properties of Water in Foods, p. 259. , D. Simatos, J.L. Multon, Martinus Nijhoff, Dordrecht, The Netherlands | ||
| 504 | |a Kang, Woodburn, Pagenkoff, Cheney, Growth, sporulation and germination of Clostridium perfringens in media of controlled water activity (1969) Appl. Microbiol., 18, p. 798 | ||
| 504 | |a Plitman, Park, Gomez, Sinskey, Viability of Staphylococcus aureus in intermediate moisture meats (1973) Journal of Food Science, 38, p. 1004 | ||
| 504 | |a Scott, Austr. J. Biol. Sci. (1953) Water relations of Staphylococcus aureus at 30°C, 6, p. 549 | ||
| 504 | |a Shapero, Nelson, Labuza, Ethanol inhibition of Staphylococcus aureus at limited water activity (1978) Journal of Food Science, 43, p. 1467 | ||
| 504 | |a Troller, Christian, (1978) Water Activity and Food, , Academic Press, New York | ||
| 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, p. 1259 | ||
| 504 | |a Vaamonde, Chirife, Scarmato, Inhibition of Staphylococcus aureus growth in laboratory media of water activity adjusted with polyethylene glycols (1984) Journal of Food Science, 49, p. 296 | ||
| 520 | 3 | |a Today it is more or less established that the water activity (aw) of the medium is not the only determining factor regulating the biological response of a microorganism subjected to reduced water activity; the nature of the aw-controlling solute plays a role. Thus, the so-called 'specific solute effect' is discussed in detail for Staphylococcus aureus. The influence of changes in the physical properties of the medium (e.g. viscosity, oxygen solubility, oxygen diffusivity, etc.) brought about by solute/s dissolution was considered as a possible cause of specific solute effects. However, it was concluded that, within the ranges studied here, there is not a clear relationship between the S. aureus response and the modification of certain physical properties of the medium. The inhibitory effects of solutes such as sodium chloride and sucrose, which are those most often present in low aw-preserved foods, are primarily related to their ability to lower water activity. However, for other solutes such as ethanol, propylene glycol, butylene glycol and various polyethylene glycols, specific antibacterial effects are important. These antibacterial effects may be attributed mainly to effects of these molecules on membrane enzymes responsible of peptidoglycan synthesis. © 1994. |l eng | |
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a MICROORGANISMS |
| 690 | 1 | 0 | |a PHYSICAL PROPERTIES |
| 690 | 1 | 0 | |a SOLUTE EFFECTS |
| 690 | 1 | 0 | |a STAPHYLOCOCCUS AUREUS |
| 690 | 1 | 0 | |a WATER ACTIVITY |
| 690 | 1 | 0 | |a FOOD PRESERVATION |
| 773 | 0 | |d 1994 |g v. 22 |h pp. 409-419 |k n. 1-4 |p J Food Eng |x 02608774 |w (AR-BaUEN)CENRE-5580 |t Journal of Food Engineering | |
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