Effect of Varying NaCl Concentrations on the Growth Curve of Escherichia coli and Staphylococcus aureus
Cell Biology
Volume 4, Issue 5, September 2016, Pages: 31-34
Received: Jan. 18, 2017; Accepted: Mar. 3, 2017; Published: Mar. 18, 2017
Views 1650      Downloads 152
Authors
Omotoyinbo O. V., Department of Biochemistry, Federal University of Technology, Akure, Nigeria
Omotoyinbo B. I., Chemistry Department, Idris Premier College, Akure, Nigeria
Article Tools
Follow on us
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
Keywords
NaCl Concentration, Growth Curve, Turbidity, Escherichia coli, Staphylococcus aureus
To cite this article
Omotoyinbo O. V., Omotoyinbo B. I., Effect of Varying NaCl Concentrations on the Growth Curve of Escherichia coli and Staphylococcus aureus, Cell Biology. Vol. 4, No. 5, 2016, pp. 31-34. doi: 10.11648/j.cb.20160405.11
Copyright
Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
References
[1]
Zambonelli C, Papa F, Romano P, Suzzi G andGrazia L. (1992). MicrobiologiadeiSalumi. CalderiniEdagricole, Bologna.
[2]
Brewer MS. (2000). In: Robinson RK, Batt CA, Patel P, editors. Encyclopedia of Food Microbiology, Academic Press, New York.
[3]
Tiecco G. (2000). MicrobiologiadegliAlimenti di OrigineAnimale. CalderiniEdagricole, Bologna.
[4]
Hajmeer M, Ceylan E, Marsden JL and Fung DY. (2006). Impact of sodium chloride on E. coli O157:H7 and S. aureus analysed using transmission electron microscopy. Food Microbiol., 23(5): 446-452.
[5]
Bruckner MZ. (2012). Gram Staining. Microbial Life.
[6]
Abdulkarim SM, Fatimah AB and Anderson JG. (2009). Effect of salt concentrations on the growth of heat-stressed and unstressed Escherichia coli. J. Food Agri. and Environ., 7(3&4): 51-54.
[7]
Banwart GJ. (1979). Factors that affect microbial growth in food. Basic Food Microbiology. Westport, Conn.: AVI. Pp. 115.
[8]
Tortura GJ, Funke BR and Case CL. (1998). Microbiology: An Introduction. 6th ed. Addison Wesly Longman Inc.
[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.
[12]
Friedrich W. (2010). Theory and Measurement of Bacterial growth. http://www.mpi-bremen.de.
[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.
[14]
Kubitschek HE. (1990). Cell volume increase in Escherichia coli after shifts to richer media. J. Bacteriol., 172(1): 94–101.
[15]
Harvey JD. (1972). Parameters of the generation time distribution of Escherichia coli B/r. J. Gen. Microbiol., 70: 109-114.
[16]
Krämer R. (2010). Bacterial stimulus perception and signal transduction: Response to osmotic stress. The Chemical Record 10: 217-229.
[17]
Rubiano-Labrador C, Bland C, Miotello G, Armenguad J, BaenaS. (2015). Salt Stress Induced Changes in the Exoproteome of the Halotolerant Bacterium Tistliaconsotensis Deciphered by Proteogenomics. PLOS ONE 10(8).
ADDRESS
Science Publishing Group
1 Rockefeller Plaza,
10th and 11th Floors,
New York, NY 10020
U.S.A.
Tel: (001)347-983-5186