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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Autor principal:	Chirife, J.
Formato:	JOUR
Materias:	Microorganisms Physical properties Solute effects Staphylococcus aureus Water activity Food preservation
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_02608774_v22_n1-4_p409_Chirife
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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spelling	todo:paper_02608774_v22_n1-4_p409_Chirife2023-10-03T15:12:01Z Specific solute effects with special reference to Staphylococcus aureus Chirife, J. Microorganisms Physical properties Solute effects Staphylococcus aureus Water activity Food preservation 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_02608774_v22_n1-4_p409_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	Microorganisms Physical properties Solute effects Staphylococcus aureus Water activity Food preservation
spellingShingle	Microorganisms Physical properties Solute effects Staphylococcus aureus Water activity Food preservation Chirife, J. Specific solute effects with special reference to Staphylococcus aureus
topic_facet	Microorganisms Physical properties Solute effects Staphylococcus aureus Water activity Food preservation
description	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.
format	JOUR
author	Chirife, J.
author_facet	Chirife, J.
author_sort	Chirife, J.
title	Specific solute effects with special reference to Staphylococcus aureus
title_short	Specific solute effects with special reference to Staphylococcus aureus
title_full	Specific solute effects with special reference to Staphylococcus aureus
title_fullStr	Specific solute effects with special reference to Staphylococcus aureus
title_full_unstemmed	Specific solute effects with special reference to Staphylococcus aureus
title_sort	specific solute effects with special reference to staphylococcus aureus
url	http://hdl.handle.net/20.500.12110/paper_02608774_v22_n1-4_p409_Chirife
work_keys_str_mv	AT chirifej specificsoluteeffectswithspecialreferencetostaphylococcusaureus
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Specific solute effects with special reference to Staphylococcus aureus

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