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Antibacterial Effects and Cell Morphological Changes in Sfaphylococcus aureus Subjected to Low Ethanol Concentrations
Author(s) -
BALLESTEROS SONIA A.,
CHIRIFE JORGE,
BOZZINI JUAN P.
Publication year - 1993
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.1365-2621.1993.tb04292.x
Subject(s) - ethanol , antibacterial activity , chemistry , staphylococcus aureus , food science , bacterial growth , cell , microbiology and biotechnology , bacteria , biochemistry , biology , genetics
Ethanol in low concentrations (5–10% weight) affected aerobic growth (at 37°C) of two strains of Stuphylococcus aureus . Growth inhibition in laboratory media was observed with ethanol about 6–7% weight water activities (a w ) of ∼0.97. This suggested that the ethanol antibacterial effect was not only from its a w lowering ability. Electron microscopy observations showed intense morphological modifications in cells in broth with 5% to 6.5% ethanol, and clearly indicated that cell wall changes of S. aureus was partly responsible for the antibacterial action of ethanol.