Cell Biology

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Effect of Varying NaCl Concentrations on the Growth Curve of Escherichia coli and Staphylococcus aureus

Received: 18 January 2017    Accepted: 03 March 2017    Published: 18 March 2017
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Abstract

The effect of NaCl concentration on the growth of gram negative Escherichia coli and gram positive Staphylococcus aureus cells cultivated at 37°C was studied in an effort to understand the importance of NaCl to the growth of these bacteria. The bacteria were grown on standard nutrient agar in three groups containing NaCl concentrations; 0, 1.0 and 3.0% (w/v) with tubidimetric readings of absorbance taken at hourly intervals to obtain their growth curve. NaCl had an effect of shortening the latent period of growth in S. aureus previous to rapid growth, producing a characteristic lag phase which appears to have a somewhat greater accelerating effect than that obtainable in E. coli which is characteristic of most standard growth curves. At 0% (w/v) NaCl concentration, optimal growth of both E. coli and S. aureus was observed (0.557 and 0.583 respectively). However, an increase in the concentrations of NaCl above 0% to 1.0 and 3.0% decreased growth at 37°C. Hence, it was observed that the extent to which growth was suppressed was directly proportional to the increasing concentration of NaCl. Therefore NaCl was observed to inhibit growth of both bacteria at 37°C

DOI 10.11648/j.cb.20160405.11
Published in Cell Biology (Volume 4, Issue 5, September 2016)
Page(s) 31-34
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This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

NaCl Concentration, Growth Curve, Turbidity, Escherichia coli, Staphylococcus aureus

References
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[7] Banwart GJ. (1979). Factors that affect microbial growth in food. Basic Food Microbiology. Westport, Conn.: AVI. Pp. 115.
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[9] Tsai M, Ohniwa RL, Kato Y, Takeshita SL, Ohta T, Saito S, Hayashi H and Morikawa K. (2011). Staphylococcus aureus requires cardiolipin for survival under conditions of high salinity. BioMed Central Microbiol., 11: 13.
[10] Hajmeer MN. (2001). Evaluation of the Antimicrobial effect of Sodium Chloride on E. coli O157:H7 and S. aureusin a Laboratory Medium and on Beef Briskets with Investigation of the Koshering Process [dissertation]. Kansas State University, Manhattan, KS, USA.
[11] Todar K. (2009). The Microbial World: Lectures in Microbiology. University of Wisconsin-Madison, Department of Bacteriology.
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[13] Plank LD and Harvey JD. (1979). Generation time statistics of Escherichia coli B measured by synchronous culture techniques. J. Gen. Microbiol., 115: 69-77.
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Author Information
  • Department of Biochemistry, Federal University of Technology, Akure, Nigeria

  • Chemistry Department, Idris Premier College, Akure, Nigeria

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    Omotoyinbo O. V., Omotoyinbo B. I. (2017). Effect of Varying NaCl Concentrations on the Growth Curve of Escherichia coli and Staphylococcus aureus. Cell Biology, 4(5), 31-34. https://doi.org/10.11648/j.cb.20160405.11

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    Omotoyinbo O. V.; Omotoyinbo B. I. Effect of Varying NaCl Concentrations on the Growth Curve of Escherichia coli and Staphylococcus aureus. Cell Biol. 2017, 4(5), 31-34. doi: 10.11648/j.cb.20160405.11

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    AMA Style

    Omotoyinbo O. V., Omotoyinbo B. I. Effect of Varying NaCl Concentrations on the Growth Curve of Escherichia coli and Staphylococcus aureus. Cell Biol. 2017;4(5):31-34. doi: 10.11648/j.cb.20160405.11

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  • @article{10.11648/j.cb.20160405.11,
      author = {Omotoyinbo O. V. and Omotoyinbo B. I.},
      title = {Effect of Varying NaCl Concentrations on the Growth Curve of Escherichia coli and Staphylococcus aureus},
      journal = {Cell Biology},
      volume = {4},
      number = {5},
      pages = {31-34},
      doi = {10.11648/j.cb.20160405.11},
      url = {https://doi.org/10.11648/j.cb.20160405.11},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.cb.20160405.11},
      abstract = {The effect of NaCl concentration on the growth of gram negative Escherichia coli and gram positive Staphylococcus aureus cells cultivated at 37°C was studied in an effort to understand the importance of NaCl to the growth of these bacteria. The bacteria were grown on standard nutrient agar in three groups containing NaCl concentrations; 0, 1.0 and 3.0% (w/v) with tubidimetric readings of absorbance taken at hourly intervals to obtain their growth curve. NaCl had an effect of shortening the latent period of growth in S. aureus previous to rapid growth, producing a characteristic lag phase which appears to have a somewhat greater accelerating effect than that obtainable in E. coli which is characteristic of most standard growth curves. At 0% (w/v) NaCl concentration, optimal growth of both E. coli and S. aureus was observed (0.557 and 0.583 respectively). However, an increase in the concentrations of NaCl above 0% to 1.0 and 3.0% decreased growth at 37°C. Hence, it was observed that the extent to which growth was suppressed was directly proportional to the increasing concentration of NaCl. Therefore NaCl was observed to inhibit growth of both bacteria at 37°C},
     year = {2017}
    }
    

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    AU  - Omotoyinbo O. V.
    AU  - Omotoyinbo B. I.
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    DO  - 10.11648/j.cb.20160405.11
    T2  - Cell Biology
    JF  - Cell Biology
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    UR  - https://doi.org/10.11648/j.cb.20160405.11
    AB  - The effect of NaCl concentration on the growth of gram negative Escherichia coli and gram positive Staphylococcus aureus cells cultivated at 37°C was studied in an effort to understand the importance of NaCl to the growth of these bacteria. The bacteria were grown on standard nutrient agar in three groups containing NaCl concentrations; 0, 1.0 and 3.0% (w/v) with tubidimetric readings of absorbance taken at hourly intervals to obtain their growth curve. NaCl had an effect of shortening the latent period of growth in S. aureus previous to rapid growth, producing a characteristic lag phase which appears to have a somewhat greater accelerating effect than that obtainable in E. coli which is characteristic of most standard growth curves. At 0% (w/v) NaCl concentration, optimal growth of both E. coli and S. aureus was observed (0.557 and 0.583 respectively). However, an increase in the concentrations of NaCl above 0% to 1.0 and 3.0% decreased growth at 37°C. Hence, it was observed that the extent to which growth was suppressed was directly proportional to the increasing concentration of NaCl. Therefore NaCl was observed to inhibit growth of both bacteria at 37°C
    VL  - 4
    IS  - 5
    ER  - 

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