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Antibacterial effect of phosphates and polyphosphates with different chain length

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dc.title Antibacterial effect of phosphates and polyphosphates with different chain length en
dc.contributor.author Lorencová, Eva
dc.contributor.author Vltavská, Pavlína
dc.contributor.author Budinský, Pavel
dc.contributor.author Koutný, Marek
dc.relation.ispartof Journal of Environmental Science and Health - Part A Toxic/Hazardous Substances and Environmental Engineering
dc.identifier.issn 1093-4529 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2012
utb.relation.volume 47
utb.relation.issue 14
dc.citation.spage 2241
dc.citation.epage 2245
dc.type article
dc.language.iso en
dc.publisher Taylor and Francis Inc. en
dc.identifier.doi 10.1080/10934529.2012.707544
dc.subject bacterial growth en
dc.subject condensation degree en
dc.subject G + and G bacteria en
dc.subject growth parameters en
dc.subject Inhibitory effect en
dc.subject pH values en
dc.description.abstract The aim of this study was to monitor the antibacterial effect of seven phosphate salts on selected strains of Gram-negative and Gram-positive bacteria, which could be considered responsible for food-borne diseases (Bacillus cereus, Bacillus subtilis, Enterococcus faecalis, Micrococcus luteus, Staphylococcus aureus, Citrobacter freundii, Escherichia coli, Proteus mirabilis, Salmonella enterica ser. Enteritidis and Pseudomonas aeruginosa). For these purposes, phosphates differing in chain length were used. The tested concentrations were in the range of 0.1-2.0% (wt v ; 1) applied at the model conditions. In the majority of cases the visible inhibitory effect on the growth of observed microorganisms could be seen. Due to the chemical structure of salts and their dissociation both the pH values of cultivation broth and similarly the growth characteristics of bacterial strains were affected. The inhibition of above mentioned bacteria was apparently supported by this dissociation. Phosphates obviously made the development of most Gram-positive bacteria impossible. Especially Micrococcus luteus was extremely sensitive to the presence of these substances. On the other hand, Gram-negative bacteria seemed to be resistant to the phosphate incidence. The exemption clause from the tested salts was represented by a high alkaline trisodium phosphate. It should be pointed out that generally the most significant antibacterial effects were shown by polyphosphates HEXA68 and HEXA70, trisodium phosphate undecahydrate, tetrasodium pyrophosphate and finally trisodium phosphate. By comparing the inhibitory effects of various phosphate salts can be concluded that the antibacterial activity was not determined only by the condensation degree but there was also proved the dependence on pH values. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1002948
utb.identifier.rivid RIV/70883521:28110/12:43867991!RIV13-MSM-28110___
utb.identifier.obdid 43868082
utb.identifier.scopus 2-s2.0-84866145767
utb.identifier.wok 000308299800008
utb.identifier.coden JATEF
utb.source j-scopus
dc.date.accessioned 2012-10-04T12:11:47Z
dc.date.available 2012-10-04T12:11:47Z
utb.contributor.internalauthor Lorencová, Eva
utb.contributor.internalauthor Vltavská, Pavlína
utb.contributor.internalauthor Budinský, Pavel
utb.contributor.internalauthor Koutný, Marek
utb.fulltext.affiliation EVA LORENCOVÁ 1, PAVLÍNA VLTAVSKÁ 2, PAVEL BUDINSKÝ 3 and MAREK KOUTNÝ 1 1 Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, Zlín, Czech Republic 2 Department of Fat, Tenside and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, Zlín, Czech Republic 3 Department of Food Technology and Microbiology, Faculty of Technology, Tomas Bata University in Zlín, Zlín, Czech Republic Address correspondence to Eva Lorencova, Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, nam. T.G. Masaryka 275, 762 72 Zlín, Czech Republic; E-mail: lorencova @ft.utb.cz
utb.fulltext.dates Received March 7, 2012.
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utb.fulltext.sponsorship This study was supported by projects IGA/12/FT/11/D and GACR P108/10/0200.
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