Antibacterial effects of commercialy available phosphates on selected microorganisms
2008
Bunkova, L.,Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Technologie Tuku, Tenzidu a Kosmetiky | Pleva, P.,Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Technologie Tuku, Tenzidu a Kosmetiky | Bunka, F.,Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Potravinarskeho Inzenyrstvi | Valasek, P.,Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Potravinarskeho Inzenyrstvi | Kracmar, S.,Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Potravinarskeho Inzenyrstvi
The inhibitory effects of three commercially available phosphates and polyphosphates differing in their chain length (690, S9 and HBS) were tested on a set of 15 gram-positive or gram-negative bacterial strains from the Czech Collection of Microorganisms and on 12 bacterial strains isolated from processed cheeses. Five different concentrations of each phosphate were chosen (0.1, 0.2, 0.3, 0.4 and 0.5% w/v) in order to observe the inhibitory effects of the phosphate salts on the growth of the microorganisms tested. The sensitivity of the bacterial strains to phosphates was observed in a liquid cultivation medium. The growth was determined by measuring optical density at a wavelength of 600 nm. According to the results, 690 and S9 phosphates, containing mainly orthophosphates, diphosphates (pyrophosphates) and short-chain polyphosphates, do not have a significant inhibitory effect on the growth of the tested bacteria. Significant inhibitory effects were observed only in HBS salt (a mixture of long-chain polyphosphates) which showed antibacterial effects on all gram-positive bacteria tested (both the CCM strains and those isolated from processed cheeses). The antibacterial effect of phosphates on gram-positive microorganisms increased with the increasing length of the polyphosphate chain. The growth of gram-negative bacteria was not significantly influenced by the phosphates tested.
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