Premium
Effect of Ethylenediaminetetraacetic Acid (EDTA) and Metal Ions on Growth of Staphylococcus aureus 196E in Culture Media
Author(s) -
KRANIAK J.M.,
SHELEF L.A.
Publication year - 1988
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.1365-2621.1988.tb08983.x
Subject(s) - ethylenediaminetetraacetic acid , chemistry , chelation , nuclear chemistry , metal , metal ions in aqueous solution , calcium , staphylococcus aureus , molar concentration , edetic acid , molar ratio , inorganic chemistry , bacteria , biochemistry , organic chemistry , biology , catalysis , genetics
ABSTRACT The effects of ethylenediaminetetraacetic acid (EDTA) and its salts, alone or in combination with Mg 2+ , Fe 3+ , Zn 2+ or Ca 2+ , on growth of S. aureus strain 196E, were studied. EDTA or its Na + or K + salts (0.8–1.7 mM), but not its Ca 2+ or Fe 3+ salts, inhibited cell growth in Brain Heart Infusion broth. Bacteriostatic effects in Casamino Acids‐Yeast Extract (CasY) broth were produced by 0.17 mM EDTA. Addition of Fe 3+ , Zn 2+ , or Ca 2+ to EDTA‐containing broth eliminated inhibition at an EDTA: cation molar ratio of 1:1, while Mg 2+ required a sevenfold concentration. Data suggest that EDTA exerts its inhibitory effect by chelating calcium and/or other essential cations which form complexes with comparable stability constants with EDTA.