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Effects of Polyphosphates on Cell Numbers, Enterotoxin A, and Extracellular Protein in Staphylococcus aureus 196E
Author(s) -
SHELEF LEORA A.,
WANG ZHILING
Publication year - 1989
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.1365-2621.1989.tb05157.x
Subject(s) - staphylococcus aureus , sodium hexametaphosphate , extracellular , polyphosphate , enterotoxin , chemistry , sodium , phosphate , biochemistry , food science , bacteria , chromatography , escherichia coli , biology , genetics , organic chemistry , gene
Effects of sodium salts of pyro‐ (SAPP), tripoly‐ (STPP), and hexametaphosphate (SHMP) on cell numbers, enterotoxin A (SEA) and extracellular protein production (ECP) of Staphylococcus aureus strain 196A were studied in 4% N‐Z amine broth plus 1% yeast extract after 24 hr at 30°C. At pH 7.0, concentrations lower than 56 mM (1.2%) SAPP, 27 mM (1%) STPP or 3 mM (0.4%) SHMP had no antibacterial effects and a bacteriostatic effect showed at slightly higher concentrations. SAPP was the least effective inhibitor at neutral pH, but displayed enhanced inhibitory effects at pH 5.5. Reduction in SEA and ECP paralleled cell growth suppression; their concentrations were 1400 ng/mL and 1.5 mg/mL, respectively, in phosphate free broth (9 × 10 9 CFU/mL), and nondetectable when cell numbers were ≤10 6 per mL.