title: Individual effects of sodium, potassium, calcium, and magnesium chloride salts on Lactobacillus pentosus and Saccharomyces cerevisiae growth.
abstract: A quantitative investigation on the individual effects of sodium (NaCl), potassium (KCl), calcium (CaCl2), and magnesium (MgCl2) chloride salts against Lactobacillus pentosus and Saccharomyces cerevisiae, two representative microorganisms of table olives and other fermented vegetables, was carried out. In order to assess their potential activities, both the kinetic growth parameters and dose-response profiles in synthetic media (deMan Rogosa Sharpe broth medium and yeast-malt-peptone-glucose broth medium, respectively) were obtained and analyzed. Microbial growth was monitored via optical density measurements as a function of contact time in the presence of progressive chloride salt concentrations. Relative maximum specific growth rate and lag-phase period were modeled as a function of the chloride salt concentrations. Moreover, for each salt and microorganism tested, the noninhibitory concentrations and the MICs were estimated and compared. All chloride salts exerted a significant antimicrobial effect on the growth cycle; particularly, CaCl2 showed a similar effect to NaCl, while KCl and MgCl2 were progressively less inhibitory. Microbial susceptibility and resistance were found to be nonlinearly dose related.
authors.affiliation: Departamento de Biotecnología de Alimentos, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Avda, Padre Garcia Tejero no. 4, 41012 Seville, Spain. joaquinbg@ig.csic.es
authors.forename: J
authors.initials: J
authors.lastname: Bautista-Gallego
authors.forename: F N
authors.initials: FN
authors.lastname: Arroyo-López
authors.forename: M C
authors.initials: MC
authors.lastname: Durán-Quintana
authors.forename: A
authors.initials: A
authors.lastname: Garrido-Fernandez
mesh_terms: D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D002122:Calcium Chloride / Q000494:pharmacology; D015169:Colony Count, Microbial; D004305:Dose-Response Relationship, Drug; D004352:Drug Resistance, Microbial; D005285:Fermentation; D005516:Food Microbiology; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D007778:Lactobacillus / Q000187:drug effects* / Q000254:growth & development; D015636:Magnesium Chloride / Q000494:pharmacology; D008826:Microbial Sensitivity Tests; D031658:Olea / Q000382:microbiology*; D011189:Potassium Chloride / Q000494:pharmacology; D012441:Saccharomyces cerevisiae / Q000187:drug effects* / Q000254:growth & development; D012965:Sodium Chloride / Q000494:pharmacology
chemical_list: D000900:Anti-Bacterial Agents; D015636:Magnesium Chloride; D012965:Sodium Chloride; D011189:Potassium Chloride; D002122:Calcium Chloride