Effect of Sodium Cholate on the Salt Tolerance of Staphylococcus aureus
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概要
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A halotolerant bacterium, Staphylococcus aureus IFO 3060, can grow over a wide range of sodium chloride concentrations (0-15%), but the addition of cholate to a medium containing sodium chloride resulted in a decrease of the sodium chloride tolerance of the bacterium.A decrease of salt tolerance to some inorganic salts, lithium chloride, lithium sulfate, potassium chloride, potassium sulfate and sodium sulfate, but not potassium phosphate monobasic or sodium phosphate monobasic, was also caused by cholate. The action of these salts in the presence of cholate may be due to the anions, Cl- and SO42- (but not PO43-), rather than the cations, Li+, K+, and Na+.Though some detergents in the presence of sodium chloride led to a decrease of the salt tolerance, the effect was not a general one, and therefore may not be ascribable to the surfaceactive properties of the detergents.Cholate accelerated the release of Mg2+, carbohydrates, proteins and UV-absorbing substances from the cells in the presence of sodium chloride, but no release of lipids was observed.From the results of the previous and this report, it appears that the synergistic action of salts and cholate occurs on the cell envelope, probably at the cell wall layer.
- 公益社団法人 日本食品衛生学会の論文
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