ANTIBACTERIAL EFFECTS AND CELL MORPHOLOGICAL-CHANGES IN STAPHYLOCOCCUS-AUREUS SUBJECTED TO LOW ETHANOL CONCENTRATIONS

被引：7

作者：

BALLESTEROS, SA ^{[1
]}

CHIRIFE, J ^{[1
]}

BOZZINI, JP ^{[1
]}

机构：

[1] INST NACL MICROBIOL DR CARLOS G MALBRAN,BUENOS AIRES,ARGENTINA

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 02期

关键词：

STAPHYLOCOCCUS-AUREUS; ANTIBACTERIAL; MORPHOLOGICAL; ETHANOL; WATER ACTIVITY; ANTIMICROBIAL;

D O I：

10.1111/j.1365-2621.1993.tb04292.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Ethanol in low concentrations (5-10% weight) affected aerobic growth (at 37-degrees-C) of two strains of Staphylococcus aureus. Growth inhibition in laboratory media was observed with ethanol about 6-7% weight water activities (a(w)) of almost-equal-to 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.

引用

页码：435 / 438

页数：4

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