title: Effect of combined physico-chemical preservatives on enterocin AS-48 activity against the enterotoxigenic Staphylococcus aureus CECT 976 strain.
abstract: OBJECTIVE
  Control of the enterotoxigenic Staphylococcus aureus CECT 976 strain by enterocin AS-48 in laboratory cultures, and behaviour of the AS-48 activity in the presence of food preservatives.
  
  
  RESULTS
  Enterocin AS-48 shows inhibitory activity on the majority of the Staphylococcus species tested. This enterocin has a bactericidal and bacteriolytic mode of action on S. aureus CECT 976, a strain selected for this study by its enterotoxigenic character (SEA production). The inhibitory effect of AS-48 was pH and temperature dependent, and enterocin activity was higher at pH 5. The minimum bactericidal concentration (MBC) of AS-48, decreased from 15 microg ml(-1) at 37 degrees C to 10 microg ml(-1) at 15 degrees C. Sublethally injured cells showed an increased sensitivity with a MBC of 5 microg ml(-1). In this way, the highest effectiveness of Ent AS-48 against S. aureus CECT 976 was obtained at 4 degrees C in combination with high concentrations of NaCl (6 and 7%). Interestingly, enterotoxin SEA production by strain CECT 976 was markedly inhibited by subinhibitory concentrations of Ent AS-48. These low concentrations also provoked a delay of bacterial growth.
  
  
  CONCLUSIONS
  The results presented indicated that Ent AS-48 has a potential for application as a protective agent against S. aureus in foods.
  
  
  CONCLUSIONS
  In this study, we have established the conditions for an efficient inhibition of growth and enterotoxin production by S. aureus CECT 976 in culture media by a combination of environmental factors and Ent AS-48.
authors.affiliation: Departamento de Microbiología, Facultad de Ciencias, Univ. Granada, Granada, Spain.
authors.forename: S
authors.initials: S
authors.lastname: Ananou
authors.forename: E
authors.initials: E
authors.lastname: Valdivia
authors.forename: M
authors.initials: M
authors.lastname: Martínez Bueno
authors.forename: A
authors.initials: A
authors.lastname: Gálvez
authors.forename: M
authors.initials: M
authors.lastname: Maqueda
mesh_terms: D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D001430:Bacteriocins / Q000494:pharmacology*; D001431:Bacteriological Techniques; D004768:Enterotoxins / Q000378:metabolism; D005520:Food Preservatives / Q000494:pharmacology*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008826:Microbial Sensitivity Tests; D012965:Sodium Chloride / Q000494:pharmacology; D013211:Staphylococcus aureus / Q000187:drug effects* / Q000254:growth & development
chemical_list: D000900:Anti-Bacterial Agents; D001430:Bacteriocins; D004768:Enterotoxins; D005520:Food Preservatives; C466236:enterocin AS-48, Enterococcus faecalis; C026066:enterotoxin A, Staphylococcal; D012965:Sodium Chloride