Effect of sodium phosphates on selected food grade bacteria

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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References

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Published

2011-03-13

How to Cite

Buňková, L. ., Lorencová, E. ., Jurčová, D. ., Buňka, F. ., & Kráčmar, S. . (2011). Effect of sodium phosphates on selected food grade bacteria. Potravinarstvo Slovak Journal of Food Sciences, 5(2), 9–12. https://doi.org/10.5219/141

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