%0 Journal Article
%T EFFECT OF SODIUM PHOSPHATES ON SELECTED FOOD GRADE BACTERIA
%A Leona Bu¨¾kov¨¢
%A Eva Lorencov¨¢
%A Dora Jur£¿ov¨¢
%A Franti£¿ek Bu¨¾ka
%J Potravinarstvo : Scientific Journal for Food Industry
%D 2011
%I Association HACCP Consulting
%R 10.5219/141
%X 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. doi:10.5219/141
%K gram-positive bacteria
%K gram-negative bacteria
%K sodium phosphate
%K antimicrobial effect
%U http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/141