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INHIBITION OF Staphylococcus aureus GROWTH BY COMBINATIONS OF BUTYLATED HYDROXYANISOLE, SODIUM CHLORIDE, AND pH (1979)

STERN, N. J. ; SMOOT, L. A. ; PIERSON, M. D.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 44 (1979), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: Trypticase Soy Broth containing butylated hydroxyanisole (BHA; 0, 50 or 100 ppm) and sodium chloride (NaCl: 3, 5, or 7%) at pH 5.0. 6.0, or 7.0 was inoculated with Staphylococcus aureus S-6 to evaluate the antimicrobial effectiveness of these chemicals in concert. BHA at the levels tested became more effective in preventing growth as the pH of the medium was decreased and the NaCl concentration was increased. The combination of 100 ppm BHA with 5 or 7% NaCl at all three pH levels tested had the strongest bactericidal effect.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08482.x

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