Effect of sodium phosphates on selected food grade bacteria

Leona  Buňková; Eva  Lorencová; Dora  Jurčová; František  Buňka; Stanislav  Kráčmar

doi:10.5219/141

Authors

Leona Buňková Department of Fat, Tenside and Cosmetics Technology. Faculty of Technology, Tomas Bata University in Zlin, nám. T.G. Masaryka 275, 762 72 Zlín
Eva Lorencová Department of Fat, Tenside and Cosmetics Technology. Faculty of Technology, Tomas Bata University in Zlin, nám. T.G. Masaryka 275, 762 72 Zlín
Dora Jurčová Department of Food Technology and Microbiology. Faculty of Technology, Tomas Bata University in Zlin, nám. T.G. Masaryka 275, 762 72 Zlín
František Buňka Department of Food Technology and Microbiology. Faculty of Technology, Tomas Bata University in Zlin, nám. T.G. Masaryka 275, 762 72 Zlín
Stanislav Kráčmar Department of Food Biochemistry and Analysis. Faculty of Technology, Tomas Bata University in Zlin, nám. T.G. Masaryka 275, 762 72 Zlín

DOI:

https://doi.org/10.5219/141

Keywords:

gram-positive bacteria, gram-negative bacteria, sodium phosphate, antimicrobial effect

Abstract

The aim of this study was to examine the inhibitory effect in vitro of selected sodium phosphates (under the corporate names Hexa 68, Hexa 70, Trikrystal, FST, Pyro 52, KPS, Didi) on selected gram-positive and gram-negative bacteria. Seven different concentrations of each phosphate were used. Sensitivity of the bacterial strains to phosphates was observed in broth supplemented with salts. In vitro was showed a negative effect of various phosphates on growth of selected gram-positive bacteria. Orthophosphates and diphosphates (pyrophosphates) did not have significant inhibitory effect on tested bacteria at neutral pH. With the exception of phosphate Trikrystal has not been found in vitro significant inhibitory effects on gram-negative bacteria.

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