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Statements

Subject Item
n2:RIV%2F70883521%3A28110%2F12%3A43867991%21RIV13-MSM-28110___
rdf:type
skos:Concept n15:Vysledek
dcterms:description
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. 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.
dcterms:title
Antibacterial effect of phosphates and polyphosphates with different chain length Antibacterial effect of phosphates and polyphosphates with different chain length
skos:prefLabel
Antibacterial effect of phosphates and polyphosphates with different chain length Antibacterial effect of phosphates and polyphosphates with different chain length
skos:notation
RIV/70883521:28110/12:43867991!RIV13-MSM-28110___
n15:predkladatel
n17:orjk%3A28110
n5:aktivita
n12:S n12:P
n5:aktivity
P(GAP108/10/0200), S
n5:cisloPeriodika
14
n5:dodaniDat
n10:2013
n5:domaciTvurceVysledku
n6:6003826 n6:3429423 n6:8588716
n5:druhVysledku
n14:J
n5:duvernostUdaju
n8:S
n5:entitaPredkladatele
n20:predkladatel
n5:idSjednocenehoVysledku
122891
n5:idVysledku
RIV/70883521:28110/12:43867991
n5:jazykVysledku
n19:eng
n5:klicovaSlova
pH values; Inhibitory effect; growth parameters; G + and G bacteria; condensation degree; bacterial growth
n5:klicoveSlovo
n7:G%20%2B%20and%20G%20bacteria n7:growth%20parameters n7:bacterial%20growth n7:Inhibitory%20effect n7:pH%20values n7:condensation%20degree
n5:kodStatuVydavatele
US - Spojené státy americké
n5:kontrolniKodProRIV
[58A8A3E3F5B5]
n5:nazevZdroje
Journal of Environmental Science and Health. Part A: Toxic Hazardous Substances and Environmental Engineering
n5:obor
n16:EE
n5:pocetDomacichTvurcuVysledku
3
n5:pocetTvurcuVysledku
4
n5:projekt
n9:GAP108%2F10%2F0200
n5:rokUplatneniVysledku
n10:2012
n5:svazekPeriodika
47
n5:tvurceVysledku
Vltavská, Pavlína Koutný, Marek Budínský, Pavel Lorencová, Eva
s:issn
1093-4529
s:numberOfPages
5
n4:doi
10.1080/10934529.2012.707544
n18:organizacniJednotka
28110