INFLUENCE OF SOME WEAK ACIDS, WEAK BASES AND SALTS AGAINST SOME PATHOGENIC MICROORGANISMS
Abstract
This study was designed to investigate of antibacterial activity of many chemical compounds includes : 4 % imidazole, 2 % imidazole, 1% imidazole , 2.5% sodium citrate, 5% sodium citrate, 5% sodium acetate,2.5% acetic acid, 5% acetic acid, 5% citric acid, 5% magnesium chloride (MgCl2.6H2O2), 5% magnesium sulphate (MgSo4), 5% sodium carbonate (Na2Co3), 5% potassium dichromate (K2Cr2O7), 5% potassium permanganate (KMnO4) and 5% sodium hydrogen carbonate (NaHCO3 ) have been carried out against (Escherichia coli, Pseudomonas aeruginosa , Klebsiella oxytoca , Proteus mirablis and Serratia liquefaciens ) that diagnosed by API 20 E technique and Staphylococcus aureus , Pathogenic fungal strains (Aspergillus niger, A. flavus, A. fumagatus, Fusarium sp. and Candida albicans ). The results showed 4 % imidazole, 2 % imidazole, 1% imidazole, sodium acetate , 2.5% acetic acid, 5% acetic acid, 5% citric acid , 5% Na2CO3, K2Cr2O7 have different antibacterial activity according to types of bacteria, whereas 4 % imidazole, 2 % imidazole , 2.5% acetic acid, 5% acetic acid and 5% Na2Co3 only have antifungal activity, and showed compounds: 4 % imidazole & K2Cr2O7 have antimicrobial activity more than standard positive control antibiotic.References
•Anderson, J. D.; Cottam, H. B.; Larson, S. B.; Nord, L. D.; Revankar, G. R.& Robins, R. K.(1990). J ,Heterocycl Chem, 27, 439.
•Blaszyk, M & Holley, R.A. (1998). Interaction of monolaurin, eugenol and sodium citrate on growth of common meat spoilage and pathogenic organisms. J. food microbiology 39: 175-183.
•Bogaert, J.C. & Naidu, A.S. (2000). Acid-Antimicrobials: Lactic Acid. In: Natural Food Antimicrobial Systems, Naidu, A.S. (Ed.). CRC Press, New York.
•Boskou, G.& Debevere ,J. (2000). Shelf life extension of cod fillets with an acetate buffer spray prior to packaging under modified atmosphere. Food Additives and Contaminants ;17:17–25.
•Corral, LG.; Post, LS. & Montville, TJ. (1990). Antimicrobial activity of sodium bicarbonate. J Food Sci 53:981–982.
•Cruickshank, R.; Duguide, G.P.; Marmion, B.P. & Sawin, R.H. (1975). Medical Microbiology .Vol.2 :12th Ed., Living Stone. Edinburgh.UK.
•Elnagdi, M. H.; Elmoghayar, R. H.& Elgemeie, G. H.(1987). Adv Heterocycl Chem, 41, 320
•Ghorab, M. M. ; Ismail,Z.H.; Abdel-Gawad, S.M. & Abdel Aziem, A.(2004). Antimicrobial Activity of Amino Acid, Imidazole, and Sulfonamide Derivatives
of Pyrazolo[3,4-d ]pyrimidine. Heteroatom Chemistry Volume 15, Number 1, p:57-62.
•Hasobe, M.; Saneyoshi, M. & Isono, K. J.( 1986). Antibiot, 39, 1291.
•Houlsby, R.D.; Ghajar, M.& Chavez, G.O. (1986). Antimicrobial activity of borate-buffered solutions. Antimicrobial Agents and Chemotherapy 29, 803-806.
•Kern, D. L.; Hokanson, G. K.; French, J. C.& Dalley, N.K. (1985). J Antibiot, 38, 572.
•Kitahara, M.; Ishii, K.; Okazaki, T.; Hidaka, T.& Watanabe, K. (1986). J Antibiot, 39, 1288.
•Kyung, Y. Ko.; Mendonca, A.& Ahn, D. (2010). Influence of Zn2+, Sodium Bicarbonate, and Citric Acid on the Antibacterial Activity of Ovotransferrin against E. coli O157:H7 and L. monocytogenes in Model Systems and Ham.
•Lindsay, RC (1985). Food additives, in Food chemistry, ed by Fennema OR, Chapter 10, Marcel Decker, New York .
•Maca, JV.; Miller, RK.& Acuff, GR.(1997). Microbiological, sensory and chemical characteristics of vacuumpackaged ground beef patties treated with salts of organic acids. Journal of Food Science ;62:591–596.
•Miyasaki, K.T.; Wilson, M.E.; Reynolds, H.S.; & Genco, R.J. (1984): Resistance of Actinobacillus actinomycetemcomitans and Differential Susceptibility of Oral Haemophilus Species to the Bactericidal Effects of Hydrogen Peroxide, Infect Immun 46:644- 648.
•Muhsin,R. ;Badr,H. & Naeem,F. (2010). In vitro assessment of antifungal potential of apple cider vinegar and acetic acid versus fluconazole in clinical isolates of otomycosis. Accepted Publication in Thi-Qar Medical Journal.
•Multon, JL.(1988). Aditivosy auxiliaries de fabricaci´on en las industrias agroalimentarias, Editorial Acribia, Zaragoza, Spain.
•Nagoba1,B.; Wadher, B.; Kulkarni, P. & Kolhe, S. (2008). Acetic acid treatment of pseudomonal wound infections. Eur J Gen Med ;5(2):104-106.
•Newbrun, E.; Hoover, C.I. & Ryder, M.I. (1984): Bactericidal Action of Bicarbonate Ion on Selected Periodontal Pathogenic Microorganisms, J. Periodontol 55:658-667.
•Perez, C.; Pauli, M. & Bazerque, P.(1990). An antibiotic assay by the agar-well diffusion method. J. Actabiologiae., 15:113-115 .
•Petrie, C. R.; Cottam, H. B.; Mekernan, P. A.; Robins, R. K.& Revankar, G. R. (1985). J Med Chem, 28, 1010.
•Reeves, D. S.& White, L. O. (1983). Principles of Methods of Assaying Antibiotic in Pharmaceutical Microbiology, 3rd ed.; Blackwell Scientific Publications: Oxford ; pp. 140–162.
•Russel, J.B.& Diez-Gonzalez, F. (1998). The effects of fermentation acids on bacterial growth. Advances in Bacterial Physiology 39, 205-234.
•Sallam, KhI. & Samejima, K.(2004).Microbiological and chemical quality of ground beef treated with sodium lactate and sodium chloride during refrigerated storage. Lebensmittel-Wissenschaft und-Technologie/ LWT-Food Science and Technology ;37:865–871.
•Sallam, K.I. (2007). Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. J. Citation Food Control, Volume 18, P:566-575.
•Sloss, JM.; Cumberland, N. & Milner, SM.(1993). Acetic acid used for the elimination of Pseudomonas aeruginosa from burn and soft tissue wounds. J Army Med Crops ;139;49-51.
•Williams, SK.& Phillips, K.(1998). Sodium lactate affects sensory and objective characteristics of tray-packed broiler chicken breast meat. Poultry Science; 77:765–769.
