Antibacterial effects and cell morphological changes in Staphylococcus aureus subjected to low ethanol concentrations

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 approximately 0.97. This suggested that the ethanol antibacteri...

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Bibliographic Details
Published inJournal of food science Vol. 58
Main Authors Ballesteros S.A, Chirife J, Bozzini J.P
Format Journal Article
LanguageEnglish
Published 01.03.1993
Subjects
agua
antimicrobial properties
eau
etanol
ethanol
propiedades antimicrobianas
propriete antimicrobienne
staphylococcus aureus
water
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Summary: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 approximately 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.
Bibliography:Q
Q03
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1993.tb04292.x