Comparative Inhibitory Effects Of Sodium And Potassium Chloride Salts On Staphylococcus Aureus From Fermented Pentaclethra Macrophylla:- Ugwuala, Elijah B
ABSTRACT
Chemical preservatives in foods are nowadays
added at lower concentrations. However, this may allow survival ofbacterial
cells and induce increased resistance to various preservatives. The study was
conducted to evaluate comparatively the individual effects of sodium (NaCI) and
potassium (K.CI) chloride salts against Staphylococcus aureus isolated from
fermented Pentaclethra macrophylla. A total oftwenty (20) traditionally
fermented food samples were purchased from a market in Umuahia metropolis.
Isolation and identification of Staphylococcus aureus were conducted using
standard microbiological techniques. Staphylococcus aureus was identified using
standard morphological and biochemical tests. The inhibitory effect of both
salts were analyzed on nutrient agar and nutrient broth. The highest optical
density recorded as a result of contact with varying concentration of sodium
chloride was 0.48 at 5% concentration after 48hours incubation while the least
was 0.04 at 20% concentration after 12hours incubation while the highest
optical density recorded as a result of contact with varying concentration of
potassium chloride was 0.41 at 5% concentration after 48hours incubation while
the least was 0.01 at 20% concentration after 12hours incubation. Higher salt
concentrations of the medium increase its osmolarity, which is likely to have
resulted in hyper osmotic shock to Staphylococcus aureus cells causing growth
suppression. Relative maximum specific growth rate were exhibited as a function
ofthe chloride salt concentrations. Consequently, it can be concluded that
increasing the salt concentration in the medium partially overcame the
inhibition of growth of.S’. aureus at longer incubation period.
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ELIJAH, B (2025). Comparative Inhibitory Effects Of Sodium And Potassium Chloride Salts On Staphylococcus Aureus From Fermented Pentaclethra Macrophylla:- Ugwuala, Elijah B. Mouau.afribary.org: Retrieved Feb 22, 2025, from https://repository.mouau.edu.ng/work/view/comparative-inhibitory-effects-of-sodium-and-potassium-chloride-salts-on-staphylococcus-aureus-from-fermented-pentaclethra-macrophylla-ugwuala-elijah-b-7-2
BRIGHT., ELIJAH. "Comparative Inhibitory Effects Of Sodium And Potassium Chloride Salts On Staphylococcus Aureus From Fermented Pentaclethra Macrophylla:- Ugwuala, Elijah B" Mouau.afribary.org. Mouau.afribary.org, 06 Feb. 2025, https://repository.mouau.edu.ng/work/view/comparative-inhibitory-effects-of-sodium-and-potassium-chloride-salts-on-staphylococcus-aureus-from-fermented-pentaclethra-macrophylla-ugwuala-elijah-b-7-2. Accessed 22 Feb. 2025.
BRIGHT., ELIJAH. "Comparative Inhibitory Effects Of Sodium And Potassium Chloride Salts On Staphylococcus Aureus From Fermented Pentaclethra Macrophylla:- Ugwuala, Elijah B". Mouau.afribary.org, Mouau.afribary.org, 06 Feb. 2025. Web. 22 Feb. 2025. < https://repository.mouau.edu.ng/work/view/comparative-inhibitory-effects-of-sodium-and-potassium-chloride-salts-on-staphylococcus-aureus-from-fermented-pentaclethra-macrophylla-ugwuala-elijah-b-7-2 >.
BRIGHT., ELIJAH. "Comparative Inhibitory Effects Of Sodium And Potassium Chloride Salts On Staphylococcus Aureus From Fermented Pentaclethra Macrophylla:- Ugwuala, Elijah B" Mouau.afribary.org (2025). Accessed 22 Feb. 2025. https://repository.mouau.edu.ng/work/view/comparative-inhibitory-effects-of-sodium-and-potassium-chloride-salts-on-staphylococcus-aureus-from-fermented-pentaclethra-macrophylla-ugwuala-elijah-b-7-2