Abstract
Genigeorgis, Constantin (University of California, Davis), and Walter W. Sadler. Effect of sodium chloride and pH on enterotoxin B production. J. Bacteriol. 92:1383–1387. 1966.—The growth and production of enterotoxin B by Staphylococcus aureus strain S-6 in Brain Heart Infusion broth with 2 to 16% sodium chloride and an initial pH of 5.1 to 6.9 was studied during a 10-day incubation period at 37 C. Growth was good at pH 6.9 and with a 16% concentration of salt, but no cells survived after 10 days of incubation at pH 5.1 and with a 16% concentration of salt. With geldiffusion technique, enterotoxin B was detected in broth with pH 6.9 and up to 10% salt or pH 5.1 and up to 4% salt. Growth and enterotoxin production were better when pH was increased and salt concentration was decreased. The dependence of toxin production on the interaction of these two factors was demonstrated.
Full text
PDF
Selected References
These references are in PubMed. This may not be the complete list of references from this article.
- CASMAN E. P., BENNETT R. W. CULTURE MEDIUM FOR THE PRODUCTION OF STAPHYLOCOCCAL ENTEROTOXIN A. J Bacteriol. 1963 Jul;86:18–23. doi: 10.1128/jb.86.1.18-23.1963. [DOI] [PMC free article] [PubMed] [Google Scholar]
- CROWLE A. J. A simplified micro double-diffusion agar precipitin technique. J Lab Clin Med. 1958 Nov;52(5):784–787. [PubMed] [Google Scholar]
- EVANS J. B., LECHOWICH R. V., NIVEN C. F., Jr Effect of curing ingredients and procedures on the survival and growth of staphylococci in and on cured meats. Appl Microbiol. 1956 Nov;4(6):360–363. doi: 10.1128/am.4.6.360-363.1956. [DOI] [PMC free article] [PubMed] [Google Scholar]
- HALL H. E., ANGELOTTI R., LEWIS K. H. DETECTION OF THE STAPHYLOCOCCAL ENTEROTOXINS IN FOOD. Health Lab Sci. 1965 Jul;2:179–191. [PubMed] [Google Scholar]
- HALL H. E., ANGELOTTI R., LEWIS K. H. QUANTITATIVE DETECTION OF STAPHYLOCOCCAL ENTEROTOXIN B IN FOOD BY GEL-DIFFUSION METHODS. Public Health Rep. 1963 Dec;78:1089–1098. [PMC free article] [PubMed] [Google Scholar]
- Hucker G. J., Haynes W. C. Certain Factors Affecting the Growth of Food Poisoning Micrococci. Am J Public Health Nations Health. 1937 Jun;27(6):590–594. doi: 10.2105/ajph.27.6.590. [DOI] [PMC free article] [PubMed] [Google Scholar]
- Nunheimer T. D., Fabian F. W. Influence of Organic Acids, Sugars, and Sodium Chloride upon Strains of Food Poisoning Staphylococci. Am J Public Health Nations Health. 1940 Sep;30(9):1040–1049. doi: 10.2105/ajph.30.9.1040. [DOI] [PMC free article] [PubMed] [Google Scholar]
- PARFENTJEV I. A., CATELLI A. R. TOLERANCE OF STAPHYLOCOCCUS AUREUS TO SODIUM CHLORIDE. J Bacteriol. 1964 Jul;88:1–3. doi: 10.1128/jb.88.1.1-3.1964. [DOI] [PMC free article] [PubMed] [Google Scholar]