Acta Univ. Agric. Silvic. Mendelianae Brun. 2008, 56(5), 19-24 | DOI: 10.11118/actaun200856050019

Antibakteriální účinky komerčních fosfátů na vybrané mikroorganismy

Leona Buňková1, Pavel Pleva1, František Buňka2, Pavel Valášek2, Stanislav Kráčmar2
1 Ústav technologie tuků, tenzidů a kosmetiky, Fakulta technologická, Univerzita Tomáše Bati ve Zlíně, nám. T. G. Masaryka 275, 762 72 Zlín, Česká republika
2 Ústav potravinářského inženýrství, Fakulta technologická, Univerzita Tomáše Bati ve Zlíně, nám. T. G. Masaryka 275, 762 72 Zlín, Česká republika

Fosfáty, polyfosfáty a jejich soli se v potravinářském průmyslu využívají například při výrobě tavených sýrů jako tavicí soli. Inhibiční účinky tří komerčně využívaných fosfátů a polyfosfátů lišících se délkou řetězce (690, S9 a HBS) byly testovány na 15 sbírkových kmenech grampozitivních a gramnegativních bakterií a dále u 12 kmenů bakterií, které byly izolovány z tavených sýrů. Pro sledování inhibičního působení použitých fosfátových solí na růst testovaných mikroorganismů bylo zvoleno pět koncentrací každého fosfátu (0,1, 0,2, 0,3, 0,4 a 0,5 % w/v). Citlivost jednotlivých kmenů bakterií k fosfátům byla sledována v tekutém kultivačním médiu, které bylo obohaceno o příslušné soli a následně byl nárůst buněk zjišťován měřením optické denzity při vlnové délce 600 nm. Výsledky ukazují, že fosfáty 690 a S9, obsahující především orthofosfáty, difosfáty (pyrofosfáty) a polyfosfáty s krátkým řetězcem, nemají významný inhibiční vliv na růst testovaných bakterií. Signifikantní inhibiční účinky má pouze sůl HBS (směs polyfosfátů s dlouhým řetězcem), která vykazovala antibakteriální účinky vůči všem testovaným grampozitivním bakteriím (sbírkovým i izolovaným z tavených sýrů). Antibakteriální efekt fosfátů vůči grampozitivním mikroorganismům roste se zvyšující se délkou polyfosfátového řetězce. Tato studie neprokázala významný účinek testovaných fosfátů na růst použitých gramnegativních bakterií.

fosfáty, polyfosfáty, mikroorganizmy, antimikrobiální efekt

Antibacterial effects of commercially available phosphates on selected microorganisms

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 of 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 (pyrophosphates) and short-chain polyphosphates, do not have a significant inhibitory effect on the growth of the tested bacteria. Significant inhibitory effects were observed only in HBS salt (a mixture of long-chain polyphosphates), which showed antibacterial effects on all gram-positive bacteria tested (both the CCM strains and those isolated from processed cheeses). The antibacterial effect of phosphates on gram-positive microorganisms is growing with the increasing length of the polyphosphate chain. This study has not proved a significant effect of the phosphates tested on the growth of gram-negative bacteria used.

Keywords: phosphate, polyphosphate, microorganisms, antibacterial effect
Grants and funding:

This work was kindly supported by a project of Czech Ministry of Education, Youth and Sports (Grant No. MSM 7088352101).

Received: March 31, 2008; Published: November 3, 2014  Show citation

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Buňková, L., Pleva, P., Buňka, F., Valášek, P., & Kráčmar, S. (2008). Antibacterial effects of commercially available phosphates on selected microorganisms. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 56(5), 19-24. doi: 10.11118/actaun200856050019
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