Inhibition of Staphylococcus aureus by Potassium Sorbate in Combination with Sodium Chloride, Tertiary Butylhydroquinone, Butylated Hydroxanisole or Ethylenediamine Tetraacetic Acid

1980 ◽  
Vol 43 (3) ◽  
pp. 208-211 ◽  
Author(s):  
M. C. ROBACH ◽  
C. L. STATELER
Keyword(s):  
Staphylococcus Aureus ◽  
Sodium Chloride ◽  
Potassium Sorbate ◽  
Butylated Hydroxyanisole ◽  
Tetraacetic Acid ◽  
Tertiary Butylhydroquinone ◽  
Synergistic Inhibition ◽  
Ethylenediamine Tetraacetic Acid ◽  
Inhibition Of Growth ◽  
Growth Studies

The effect of potassium sorbate alone and combined with sodium chloride (NaCl), tertiary butylhydroquinone (TBRQ). butylated hydroxyanisole (BHA) or ethylenediamine tetraacetic acid (EDTA) on growth of two strains of Staphylococcus aureus (S-6 and 12600) was studied. The growth studies were made using trypticase soy broth (pH 6.0) at 37 C. Certain combinations of sorbate with NaCl resulted in synergistic inhibition of growth of both strains. The combination of sorbate and TBRQ also resulted in synergistic inhibition of growth of strain 12600, but 25 ppm of TBRQ alone inhibited growth of strain S-6. Certain combinations of sorbate and BHA were synergistic against growth of both strains. Addition of EDTA did not potentiate sorbate's activity against growth of strain S-6 but was synergistic with sorbate against growth of strain 12600.

Effects of Potassium Sorbate Alone and in Combination with Sodium Chloride on Growth of Staphylococcus aureus MF-31

1987 ◽  
Vol 50 (9) ◽  
pp. 750-752 ◽  
Author(s):  
KATHLEEN A. LAROCCO ◽  
SCOTT E. MARTIN
Keyword(s):  
Staphylococcus Aureus ◽  
Sodium Chloride ◽  
Growth Inhibition ◽  
Cell Population ◽  
Potassium Sorbate ◽  
Growth Studies ◽  
Dual Plating ◽  
Cell Inhibition ◽  
Storage Temperatures

Effects of potassium sorbate alone and in combination with 2 or 3% sodium chloride on growth of Staphylococcus aureus MF-31 were examined. Growth studies were done in tryptic soy broth (final pH, 6.3) at 22°C for 15 d and 35°C for 48 h without shaking. A dual plating procedure was used to monitor growth (tryptic soy agar) and development of injury in the cell population (tryptic soy agar + 7% NaCl). At both storage temperatures, sorbate alone and in combination with 2 or 3% NaCl had only minimal effects on growth inhibition. Presence of NaCl did not appear to enhance effectiveness of sorbate in cell inhibition under these conditions. No injury was observed in the cell population.

Effect of pH on the Minimum Inhibitory Concentration of Monolaurin Against Listeria monocytogenes1

1992 ◽  
Vol 55 (6) ◽  
pp. 449-452 ◽  
Author(s):  
DEOG-HWAN OH ◽  
DOUGLAS L. MARSHALL
Keyword(s):  
Listeria Monocytogenes ◽  
Minimum Inhibitory Concentration ◽  
Yeast Extract ◽  
Inhibitory Concentration ◽  
Ph Value ◽  
Potassium Sorbate ◽  
Butylated Hydroxyanisole ◽  
Tertiary Butylhydroquinone ◽  
Effect Of Ph ◽  
Glycerol Monolaurate

The effect of pH on the minimum inhibitory concentration (MIC) of glycerol monolaurate (monolaurin) against four strains of Listeria monocytogenes at 35°C in tryptic soy broth supplemented with 0.6% yeast extract was investigated. Our results demonstrate that the MIC of monolaurin was lower than MIC values reported for other common food antimicrobials such as potassium sorbate, tertiary butylhydroquinone, propyl paraben, and butylated hydroxyanisole. The MIC of monolaurin was reduced by decreasing the pH value of the medium. A 3-fold MIC reduction occurred when the pH decreased from pH 7.0 (10 μg/ml) to pH 5.0 (3 μg/ml).

scholarly journals Evaluation of the bactericidal effect of Nisin and /or Potassium sorbate and Sodium chloride on the viability of Staphylococcus aureus in soft cheese

2017 ◽  
Vol 41 (1) ◽  
pp. 55-59
Author(s):  
Adnan Jawad Ahmed
Keyword(s):  
Staphylococcus Aureus ◽  
Sodium Chloride ◽  
Bactericidal Effect ◽  
Potassium Sorbate ◽  
Brine Solution ◽  
Mean Values ◽  
Staph Aureus ◽  
Soft Cheese ◽  
Chromogenic Agar ◽  
Safe Limit

     Effect of different concentrations of Nisin, Potassium sorbate and Sodium chloride on the keeping quality of the locally produced soft cheese samples against the Staphylococcus aureus viability was conducted during November 2015/ May 2016. Staphylococcus aureus were isolated from 20(73.33%)out of 30 bovine and ovine locally produced soft cheese samples and their identification were confirmed based on the morphological, rapid biochemical reactions and serological properties. Staphylococcus aureus isolates that obtained by plating on the Chromogenic agar were further tested serologically. The highest significant (P<0.05) prevalence levels of Staph aureus were found in the cow's soft cheese samples 8/10(80%) followed by both ewe's and buffalo's soft cheese samples7/10 (70%) respectively. Three concentrations for each of Nisin, Potassium sorbate and Sodium chloride (50, 25 and 12.5 IU/ml), (0.4, 0.2 and 0.1%) and (10, 5 and 2.5) were used respectively. The minimum inhibitory concentrations of the Nisin and both Sodium chloride and Potassium sorbate against Staphylococcus aureus that were determined by the turbid metric technique were 50 IU/ml, 10% and 0.4% respectively. Mean values (log c.fu/ml) of the starting initial Staph aureus counts in the experimentally manufactured soft cheese samples decreased significantly (P<0.05) from 7.00±0.002 (log c.fu/ml) at 0 hour  to 5.11±0.039 (log c.fu/ml) after 24 hrs of exposure to action of Nisin and Potassium sorbate  inside the  brine solution at 37°C. The bactericidal activities of Nisin and Potassium sorbate were more effective than either of them alone after 24 hrs. of exposure inside the brine solution at 37°C (reduction level approximately 3 log cycles), but the bacterial counts still were above the safe limit, which is required for the production of  Staph aureus enterotoxin.

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