Measurements of Water Activity in “Sugar” + Sodium Chloride + Water Systems at 25 °C

1999 ◽  
Vol 44 (6) ◽  
pp. 1132-1134 ◽  
Author(s):  
J. F. Comesaña ◽  
A. Correa ◽  
A. Sereno
Keyword(s):  
Sodium Chloride ◽  
Water Activity ◽  
Water Systems ◽  
Chloride Water

Water Activity in Sorbitol or Xylitol + Water and Sorbitol or Xylitol + Sodium Chloride + Water Systems at 20 °C and 35 °C

2001 ◽  
Vol 46 (3) ◽  
pp. 716-719 ◽  
Author(s):  
José F. Comesaña ◽  
Antonio Correa ◽  
Alberto M. Sereno
Keyword(s):  
Sodium Chloride ◽  
Water Activity ◽  
Water Systems ◽  
Chloride Water

Water activity at 35 oC in 'sugar ' + water and 'sugar ' + sodium chloride + water systems

2001 ◽  
Vol 36 (6) ◽  
pp. 655-661 ◽  
Author(s):  
Jose F. Comesana ◽  
Antonio Correa ◽  
Alberto M. Sereno
Keyword(s):  
Sodium Chloride ◽  
Water Activity ◽  
Water Systems ◽  
Sugar Water ◽  
Chloride Water

Phase Study of Rosin Soap–Sodium Chloride–Water and Rosin Soap–Sodium Silicate–Water Systems

1948 ◽  
Vol 52 (1) ◽  
pp. 167-179 ◽  
Author(s):  
R. C. Merrill ◽  
Raymond Getty
Keyword(s):  
Sodium Chloride ◽  
Sodium Silicate ◽  
Water Systems ◽  
Rosin Soap ◽  
Phase Study ◽  
Chloride Water

scholarly journals A Study of Free Energy Relationships in Some Amino Acid-Sodium Chloride-Water Systems

1971 ◽  
Vol 246 (9) ◽  
pp. 2870-2874
Author(s):  
Eugene E. Schrier ◽  
R.A. Robinson
Keyword(s):  
Free Energy ◽  
Amino Acid ◽  
Sodium Chloride ◽  
Water Systems ◽  
Energy Relationships ◽  
Chloride Water

The ‘kettle-wax’ phase in soap systems: Dilatometric study of the systems sodium laurate-water and sodium laurate-sodium chloride-water

2007 ◽  
Vol 6 (9) ◽  
pp. 391-399
Author(s):  
Sundar L. Aggarwal ◽  
N. R. Sanjana ◽  
J. W. McBain
Keyword(s):  
Sodium Chloride ◽  
Sodium Laurate ◽  
Dilatometric Study ◽  
Chloride Water

Humectant Permeability Influences Growth and Compatible Solute Uptake by Staphylococcus aureus Subjected to Osmotic Stress

2002 ◽  
Vol 65 (6) ◽  
pp. 1008-1015 ◽  
Author(s):  
ODDUR VILHELMSSON ◽  
KAREN J. MILLER
Keyword(s):  
Staphylococcus Aureus ◽  
Sodium Chloride ◽  
Water Activity ◽  
Glycine Betaine ◽  
Compatible Solutes ◽  
Foodborne Pathogen ◽  
Compatible Solute ◽  
Solute Uptake ◽  
Stressed Cells ◽  
Carnitine Uptake

The effects of different humectants (sodium chloride, sucrose, and glycerol) on the growth of and compatible solute (glycine betaine, proline, and carnitine) uptake by the osmotolerant foodborne pathogen Staphylococcus aureus were investigated. While growth in the presence of the impermeant humectants sodium chloride and sucrose induced the accumulation of proline and glycine betaine by cells, growth in the presence of the permeant humectant glycerol did not. When compatible solutes were omitted from low-water-activity media, growth was very poor in the presence of impermeant humectants. In contrast, the addition of compatible solutes had essentially no effect on growth when cells were grown in low-water-activity media containing glycerol as the humectant. Carnitine was found to accumulate to high intracellular levels in osmotically stressed cells when proline and glycine betaine were absent, making it a potentially important compatible solute for this organism.

scholarly journals Effects of water activity on the performance of potassium sorbate and natamycin as preservatives against cheese spoilage moulds

2017 ◽  
Vol 56 (1) ◽  
pp. 85-92 ◽  
Author(s):  
P. Marín ◽  
C. Ginés ◽  
P. Kochaki ◽  
M. Jurado
Keyword(s):  
Sodium Chloride ◽  
Water Activity ◽  
Penicillium Chrysogenum ◽  
Potassium Sorbate ◽  
Mucor Racemosus ◽  
Food Preservatives ◽  
Glycerol Water ◽  
Fungal Inhibition ◽  
Growth Of Fungi ◽  
Different Levels

AbstractThis work investigated the effects of the food preservatives potassium sorbate and natamycin, combined with different levels of ionic (sodium chloride) and non-ioinic (glycerol) water activity (aw), on growth of fungi involved in cheese spoilage. In general, the combined effect of water stress and presence of preservatives enhanced fungal inhibition. However, some doses of potassium sorbate (0.02%) and natamycin (1, 5 and 10 ppm) were able to stimulate growth of Aspergillus varians, Mucor racemosus, Penicillium chrysogenum and P. roqueforti at awvalues in the range of 0.93–0.97. P. solitum was the only species whose growth was consistently reduced by any doses of preservative. The results also showed that sodium chloride and glycerol differentially affected the efficacy of preservatives. This study indicates that awof cheese is a critical parameter to be considered in the formulation of preservative coatings used against fungal spoilage.

Sign in / Sign up

Export Citation Format

Share Document