. "28110" . "Antibacterial effects of commercially available phosphates on selected microorganisms"@en . "Val\u00E1\u0161ek, Pavel" . . "5"^^ . "356383" . . "Bu\u0148kov\u00E1, Leona" . . "Antibacterial effects of commercially available phosphates on selected microorganisms" . "56" . "Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis" . . . "Antibakteri\u00E1ln\u00ED \u00FA\u010Dinky komer\u010Dn\u00EDch fosf\u00E1t\u016F na vybran\u00E9 mikroorganismy"@cs . "6"^^ . "phosphate; polyphosphate; microorganisms; antibacterial effect"@en . . "In the food industry, phosphates, polyphosphates and their salts are used, for example, as emulsifying agents in the production of processed cheese. 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 CCM (Czech Collection of Microorganisms) strains 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. Sensitivity of the individual bacterial strains to phosphates was observed in a liquid cultivation medium which was supplemented with applied salts. Subsequently, the growth in cells was determined by measuring optical density at a wavelength of 600 nm. According to the results, 690 and S9 phosphates, containing mainly orthophosphates, diphosphates (pyrophos"@en . "[EDFC15122328]" . "Fosf\u00E1ty, polyfosf\u00E1ty a jejich soli se v potravin\u00E1\u0159sk\u00E9m pr\u016Fmyslu vyu\u017E\u00EDvaj\u00ED nap\u0159\u00EDklad p\u0159i v\u00FDrob\u011B taven\u00FDch s\u00FDr\u016F jako tavic\u00ED soli. Inhibi\u010Dn\u00ED \u00FA\u010Dinky t\u0159\u00ED komer\u010Dn\u011B vyu\u017E\u00EDvan\u00FDch fosf\u00E1t\u016F a polyfosf\u00E1t\u016F li\u0161\u00EDc\u00EDch se d\u00E9lkou \u0159et\u011Bzce (690, S9 a HBS) byly testov\u00E1ny na 15 sb\u00EDrkov\u00FDch kmenech grampozitivn\u00EDch a gramnegativn\u00EDch bakteri\u00ED a d\u00E1le u 12 kmen\u016F bakteri\u00ED, kter\u00E9 byly izolov\u00E1ny z taven\u00FDch s\u00FDr\u016F. Pro sledov\u00E1n\u00ED inhibi\u010Dn\u00EDho p\u016Fsoben\u00ED pou\u017Eit\u00FDch fosf\u00E1tov\u00FDch sol\u00ED na r\u016Fst testovan\u00FDch mikroorganism\u016F bylo zvoleno p\u011Bt koncentrac\u00ED ka\u017Ed\u00E9ho fosf\u00E1tu (0,1, 0,2, 0,3, 0,4 a 0,5 % w/v). Citlivost jednotliv\u00FDch kmen\u016F bakteri\u00ED k fosf\u00E1t\u016Fm byla sledov\u00E1na v tekut\u00E9m kultiva\u010Dn\u00EDm m\u00E9diu, kter\u00E9 bylo obohaceno o p\u0159\u00EDslu\u0161n\u00E9 soli a n\u00E1sledn\u011B byl n\u00E1r\u016Fst bun\u011Bk zji\u0161\u0165ov\u00E1n m\u011B\u0159en\u00EDm optick\u00E9 denzity p\u0159i vlnov\u00E9 d\u00E9lce 600 nm. V\u00FDsledky ukazuj\u00ED, \u017Ee fosf\u00E1ty 690 a S9, obsahuj\u00EDc\u00ED p\u0159edev\u0161\u00EDm orthofosf\u00E1ty, difosf\u00E1ty (pyrofosf\u00E1ty) a polyfosf\u00E1ty s kr\u00E1tk\u00FDm \u0159et\u011Bzcem, nemaj\u00ED v\u00FDznamn\u00FD inhibi\u010Dn\u00ED vliv na r\u016Fst testovan\u00FDch bakteri\u00ED. Signifikantn\u00ED inhibi\u010Dn\u00ED \u00FA\u010Dinky m\u00E1 pouze s\u016Fl HB"@cs . . . "RIV/70883521:28110/08:63507422!RIV09-MSM-28110___" . . . "In the food industry, phosphates, polyphosphates and their salts are used, for example, as emulsifying agents in the production of processed cheese. 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 CCM (Czech Collection of Microorganisms) strains 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. Sensitivity of the individual bacterial strains to phosphates was observed in a liquid cultivation medium which was supplemented with applied salts. Subsequently, the growth in cells was determined by measuring optical density at a wavelength of 600 nm. According to the results, 690 and S9 phosphates, containing mainly orthophosphates, diphosphates (pyrophos" . "Antibacterial effects of commercially available phosphates on selected microorganisms"@en . . . "Kr\u00E1\u010Dmar, Stanislav" . . . . "Bu\u0148ka, Franti\u0161ek" . "4"^^ . "RIV/70883521:28110/08:63507422" . "Pleva, Pavel" . "Antibacterial effects of commercially available phosphates on selected microorganisms" . . "5" . "Antibakteri\u00E1ln\u00ED \u00FA\u010Dinky komer\u010Dn\u00EDch fosf\u00E1t\u016F na vybran\u00E9 mikroorganismy"@cs . "1211-8516" . . "Z(MSM7088352101)" . "CZ - \u010Cesk\u00E1 republika" . .