Artículo
Chirife, J. "Specific solute effects with special reference to Staphylococcus aureus" (1994) Journal of Food Engineering. 22(1-4):409-419
Consulte la política de Acceso Abierto del editor
Abstract:
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.
Registro:
| Documento: | Artículo |
| Título: | Specific solute effects with special reference to Staphylococcus aureus |
| Autor: | Chirife, J. |
| Filiación: | Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Argentina |
| Palabras clave: | Microorganisms; Physical properties; Solute effects; Staphylococcus aureus; Water activity; Food preservation |
| Año: | 1994 |
| Volumen: | 22 |
| Número: | 1-4 |
| Página de inicio: | 409 |
| Página de fin: | 419 |
| DOI: | http://dx.doi.org/10.1016/0260-8774(94)90043-4 |
| Título revista: | Journal of Food Engineering |
| Título revista abreviado: | J Food Eng |
| ISSN: | 02608774 |
| CODEN: | JFOED |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v22_n1-4_p409_Chirife |
Referencias:
- Baird-Parker, Freame, Combined effect of water activity, pH and temperature on the growth of Clostridium botulinum from spore and vegetative cell inocula (1967) J. Applied Bacteriology, 30, p. 420
- Ballesteros, Chirife, Bozzini, Antibacterial effects and cell morphological changes in Staphylococcus aureus cells subjected to low concentrations of ethanol (1992) Journal of Food Science, 58, p. 435
- Ballesteros, Chirife, Bozzini, (1992) Specific solute effect on Staphylococcus aureus cells subjected to reduced water activity, , Submitted for publication
- Beuchat, Combined effects of water activity, solute, and temperature on the growth of Vibrio parahaemolyticus (1974) Applied Microbiology, 27, p. 1075
- Briozzo, Lagarde, Chirife, Parada, Effect of water activity and pH on growth and toxin production by Clostridium botulinum type G (1986) Applied and Env. Microbiology, 51, p. 844
- Chirife, herszage, Joseph, Bozzini, Leardini, Kohn, In vitro antibacterial activity of concentrated PEG-400 solutions (1983) Antimicrobial Agents and Chemotherapy, 24, p. 409
- 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
- Christian, Waltho, The composition of Staphylococcus aureus in relation to the water activity of the growth medium (1964) J. Gen. Microbiol., 35, p. 205
- Daza, Villegas, Martinez, Minimal water activity for growth of Listeria monocytogenes as affected by solute and temperature (1991) International Journal of Food Microbiology, 14, p. 333
- Emodi, Lechowich, Low temperature growth of type E Clostridium botulinum spores 2 Effect of solutes and incubation temperature (1969) Journal of Food Science, 34, p. 82
- Franks, Water activity a credible measure of food safety and quality? (1991) Trends in Food Science & Technology, p. 68. , March
- 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, UK, 1–3 July
- 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
- Ingram, Mechanisms of lysis of Escherichia coli by ethanol and other chaotropic agents (1981) J. of Bacteriol., 14, p. 331
- 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
- Ingram, Buttke, Effects of alcohols on microorganisms (1984) Adv. in Microbial Physiol., 25, p. 254
- 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
- Kang, Woodburn, Pagenkoff, Cheney, Growth, sporulation and germination of Clostridium perfringens in media of controlled water activity (1969) Appl. Microbiol., 18, p. 798
- Plitman, Park, Gomez, Sinskey, Viability of Staphylococcus aureus in intermediate moisture meats (1973) Journal of Food Science, 38, p. 1004
- Scott, Austr. J. Biol. Sci. (1953) Water relations of Staphylococcus aureus at 30°C, 6, p. 549
- Shapero, Nelson, Labuza, Ethanol inhibition of Staphylococcus aureus at limited water activity (1978) Journal of Food Science, 43, p. 1467
- Troller, Christian, (1978) Water Activity and Food, , Academic Press, New York
- 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
- 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
Citas:
---------- APA ----------
(1994) . Specific solute effects with special reference to Staphylococcus aureus. Journal of Food Engineering, 22(1-4), 409-419.http://dx.doi.org/10.1016/0260-8774(94)90043-4
---------- CHICAGO ----------
Chirife, J. "Specific solute effects with special reference to Staphylococcus aureus" . Journal of Food Engineering 22, no. 1-4 (1994) : 409-419.http://dx.doi.org/10.1016/0260-8774(94)90043-4
---------- MLA ----------
Chirife, J. "Specific solute effects with special reference to Staphylococcus aureus" . Journal of Food Engineering, vol. 22, no. 1-4, 1994, pp. 409-419.http://dx.doi.org/10.1016/0260-8774(94)90043-4
---------- VANCOUVER ----------
Chirife, J. Specific solute effects with special reference to Staphylococcus aureus. J Food Eng. 1994;22(1-4):409-419.http://dx.doi.org/10.1016/0260-8774(94)90043-4
