Inhibition and Destruction of Moulds and Yeasts

D’Arcy, P. F.

doi:10.1016/b978-0-12-361150-5.50022-5

Cited by 9 publications

(5 citation statements)

References 204 publications

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“…Chlorhexidine, as the diacetate or gluconate, is a bisbiguanide used as a pharmaceutical preservative, hospital disinfectant and antiseptic (Longworth 1971;Russell and Chopra 1990;Hugo and Russell 1992;Russell 1992). Its mode of antibacterial action has been thoroughly studied (Hugo 1992), although little is known about its antifungal activity (D'Arcy 1971;Elferink and Booji 1973;Walter et al 1983). Various techniques have been used to determine the uptake of chlorhexidine by yeast and bacteria (Walters et a1.…”

Section: Introductionmentioning

confidence: 99%

X-ray microanalysis of chlorhexidine-treated cells of Saccharomyces cerevisiae

Hiom

Hann

Furr

et al. 1995

Letters in Applied Microbiology

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The use of energy dispersive analysis of X-rays (EDAX) to identify and quantify the presence of chlorhexidine diacetate (CHA) within Saccharomyces cerevisiae cells was examined. Chlorine was used as the elemental marker tag. Saccharomyces cerevisiae cells exposed to 1000 micrograms ml-1 CHA took up increasing amounts of CHA over a time period of 30 s to 30 min. Electron probe micro-analysis was employed to examine the specific accumulation of CHA across the treated cells. These results showed that CHA was distributed evenly between the cell wall, cytoplasm and vacuoles of cells pre-treated with this concentration of CHA for 30 min. The EDAX system therefore provides a useful tool for examining the qualitative and quantitative effects of chlorhexidine on yeast cells, although quantitative data must be interpreted with caution.

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Section: Introductionmentioning

confidence: 99%

X-ray microanalysis of chlorhexidine-treated cells of Saccharomyces cerevisiae

Hiom

Hann

Furr

et al. 1995

Letters in Applied Microbiology

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“…By combining the addition of permitted concentrations of preservatives and a mild heat treatment, the storage life of soft drinks may be greatly increased (Sharf, 1960;Mossel & Scholts, 1964;Perigo, Gimbert & Bashford, 1964;D'Arcy, 1971 ;Chichester & Tanner, 1972;Anon., 1972Anon., , 1974Barber, 1973;Shibasiki & Tsuchido, 1973;Botma, 1973Botma, , 1974. According to Dutch food regulations, however, chemical preservatives may not be added to soft drinks pasteurized by in-can heating and preservation rests therefore entirely on heat treatment.…”

mentioning

confidence: 99%

Heat Resistance Studies on Yeast spp. Causing Spoilage in Soft Drinks

Put¹,

Jong²,

Sand³

et al. 1976

Journal of Applied Bacteriology

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A test method to investigate the heat resistance of yeasts has been developed. The method was used to study the heat resistance of 120 yeast strains, representative of the fungal flora in soft drinks and certain acid food products: 35 asporogenous yeast strains (Brettanomyces, Candida, Kloeckera, Rhodotorula and Torulopsis) and 85 ascomycetous strains (Debaryomyces, Hansenula, Kluyveromyces, Lodderomyces, Pichia, Saccharomyces and Saccharomycopsis) were tested. Generally, asporogenous yeasts were found to be less heat resistant than ascomycetous types. The genus Saccharomyces showed the highest heat resistance, especially strains of the species Sacch. cerevisiae and Sacch. chevalieri. For an evaluation of the practical implications of these results additional studies on environmental factors influencing the heat resistance of ascomycetous yeast species are required.

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“…The most important members are laurolinium acetate and dequalinium chloride (a bis-QAC). Both compounds possess antibacterial activity, especially against Gram-positive bacteria (Collier et al, 1959;Cox & D'Arcy, 1962), as well as significant activity against many species of yeasts and fungi (Frier, 1971;D'Arcy, 1971). Dequalinium chloride is used for the treatment of vaginal infections and has been shown to have a broad spectrum of antimicrobial activity against relevant organisms (Della Casa et al, 2002).…”

Section: -Aminoquinaldinium Derivativesmentioning

confidence: 99%

“…2.21c), another hisquaternary salt. This possesses antibacterial and antifungal activity (Collier et al, 1959;D'Arcy, 1971), and is regarded as one of the most active antifungal QAC agents (D'Arcy, 1971).…”

Section: Isoquinoline Derivativesmentioning

confidence: 99%

“…In addition to having antimicrobial properties, benzyl alcohol is a weak local anaesthetic. It has activity against Gram-positive and Gram-negative bacteria and against moulds (D'Arcy, 1971). Benzyl alcohol is incompatible with oxidizing agents and is inactivated by non-ionic surfactants; it is stable to autoclaving and is normally used at a concentration of 1% v/v (Denyer & Wallhäusser, 1990).…”

Section: Benzyl Alcoholmentioning

confidence: 99%

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Types of Antimicrobial Agents

Moore¹,

Payne²

Russell, Hugo &Amp; Ayliffe's Principles and Practice of Disinfection, Preservation &Amp; Sterilization

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Introduction 2 Phenols 2.1 Sources of phenols -the coal-tar industry 2.2 Properties of phenolic fractions 2.3 Formulation of coal-tar disinfectants 2.4 The modern range of solubilized and emulsified phenolic disinfectants 2.4.1 Cresol and soap solution British Pharmacopoeia (BP) 1963 (Lysol) 2.4.2 Black fluids 2.4.3 White fluids 2.5 Non-coal-tar phenols 2.5.1 4-Tertiary octylphenol 2.5.2 2-Phenylphenol (2-phenylphenoxide) 2.5.3 4-Hexylresorcinol 2.6 Halo and nitrophenols 2.6.1 2,4,6-Trichlorophenol 2.6.2 Pentachlorophenol (2-phenylphenoxide) 2.6.3 4-Chloro-3-methylphenol (chlorocresol) 2.6.4 4-Chloro-3,5-dimethylphenol (chloroxylenol; para-chloro-metaxylenol; PCMX) 2.6.5 2,4-Dichloro-3,5-dimethylphenol (dichloroxylenol; dichloro-meta-xylenol; DCMX) 2.6.6 4-Chloro-3-methylphenol (para-chlorometa-cresol; PCMC) 2.6.7 Monochloro-2-phenylphenol 2.6.8 2-Benzyl-4-chlorophenol (chlorphen; ortho-benzyl-para-chlorophenol; OBPCP) 2.6.9 Mixed chlorinated xylenols 2.6.10 Other halophenols 2.6.11 Nitrophenols 2.6.12 Formulated disinfectants containing chlorophenols 2.6.13 Phenol 2.7 Pine disinfectants 2.8Theory of solubilized systems 2.9The bisphenols 2.9.1 Derivatives of dihydroxydiphenylmethane 2.9.2 Derivatives of hydroxydiphenylether 2.9.3 Derivatives of diphenylsulphide 3 Organic and inorganic acids: esters and salts 3.1

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Inhibition and Destruction of Moulds and Yeasts

Cited by 9 publications

References 204 publications

X-ray microanalysis of chlorhexidine-treated cells of Saccharomyces cerevisiae

X-ray microanalysis of chlorhexidine-treated cells of Saccharomyces cerevisiae

Heat Resistance Studies on Yeast spp. Causing Spoilage in Soft Drinks

Types of Antimicrobial Agents

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