Growth Dynamics of S. aureus with Sugars and Sugar Alcohols in Weak Magnetic Fields

TL;DR

This study investigates how weak magnetic fields and various sweeteners influence the growth of S. aureus, revealing that acidity and magnetic fields can affect bacterial proliferation.

Contribution

It is the first to examine the combined effects of weak magnetic fields and sweeteners on S. aureus growth, highlighting environmental factors impacting bacteria.

Findings

Bacterial growth may decrease due to acid production from sugars and sugar alcohols.

Weak magnetic fields have a minor effect on pH and bacterial growth.

Acidic conditions are less favorable for S. aureus proliferation.

Abstract

We study the effects of weak magnetic fields (around 2 mT) on the growth of Staphylococcus aureus (S. aureus) in the presence of a few sweeteners (monosaccharides, disaccharides, sugar alcohols, and consumer-grade sweeteners). Bacterial growth rates were compared in various magnetic fields at room temperature. Bacterial growth was estimated using optical absorbance measurements at various wavelengths, and pH values were manually estimated using pH strips. Absorbance was measured at 492 nm and 630 nm, which are wavelengths comparable to the size of a cell of S. aureus after division. This comparability plays a vital role in the scale of measured absorbance values. The results imply that bacterial growth may be reduced due to acidic byproducts formed by metabolizing sugars or sugar alcohols, as an increasingly acidic solution is less ideal for bacterial growth. Magnetic fields were also found to have a minor effect on pH estimates. These results reveal potential effects on microorganisms in the presence of sugars and sugar alcohols in addition to weak magnetic fields, demonstrating the contribution of various environmental conditions with increasing prevalence in the modern day.