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EFFECT OF WATER ACTIVITY ON NUCLEASE PRODUCTION BY Staphylococcus aureus
Author(s) -
KAMMAN J. F.,
TATINI S. R.,
LABUZA T. P.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb15288.x
Subject(s) - glycerol , nuclease , staphylococcus aureus , chemistry , water activity , ethylene glycol , food science , biochemistry , enzyme , biology , bacteria , organic chemistry , water content , geotechnical engineering , engineering , genetics
The effect of a w and three polyol humectants, glycerol, propylene glycol and butylene glycol on the production of heat‐stable staphylococcal nuclease by S. aureus 196E was examined. Nuclease enzyme activity as detected by the DNA‐agar‐diffusion technique was related to the growth pattern in various test conditions. Of the conditions tested, 20% glycerol (0.95 a w ), 10% proplyene glycol (0.97 a w ), and 10% butylene glycol (0.98 a w ) were shown to result in a reduced rate of nuclease production per unit cell, when compared to conditions of higher water activity.