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Yeah, I think that article has a misunderstanding of how evolution works. Copper may well be impossible to develop a resistance against, but it’s not due to th
by function_seven 7y ago
Yeah, I think that article has a misunderstanding of how evolution works.
Copper may well be impossible to develop a resistance against, but it’s not due to the mechanism above. All anti-microbials also destroy their enemy cells, but for some, it’s possible for a random mutation in the population to provide resistance to the antiseptic.
So the question is: is copper like alcohol and fire? Or is it like antibiotics and other more “nuanced” antiseptics?
- amluto 7y agoEven alcohol resistance is common in some species: people regularly breed brewer’s yeast to tolerate high alcohol concentrations so that we can brew high-ABV beer. Fortunately there seem to be few or no pathogens that can tolerate much alcohol. Similarly, if plants can evolve to tolerate extreme salt concentrations, it should be possible for bacteria to evolve copper resistance.
- galangalalgol 7y agoYeast can handle mid 25% ish at th high end. There are pathogens that 60% whiskey won't kill. The sanitization beer or wine accomplishes is really more of a water test. If the sugar containing solution looks and smells like beer when you open the cask nothing bad was in there.