Antimicrobial activity of sodium bicarbonate

Sodium bicarbonate (SB) inhibited the growth of bacteria and yeasts in agar media model systems under certain conditions. Escherichia coli, Lactobacillus plantarum, Staphylococcus aureus, and Pseudomonas aeruginosa aerobic plate counts were reduced 10,000-fold by 0.12M (1% w/v) SB. Saccharomyces cer...

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Bibliographic Details
Published inJournal of food science Vol. 53; no. 3
Main Authors Corral, L.G. (Rutgers--the State Univ., New Brunswick, NJ), Post, L.S, Montville, T.J
Format Journal Article
LanguageEnglish
Published 01.05.1988
Subjects
ACCION DE LOS PLAGUICIDAS
ACTION DES PESTICIDES
ADDITIF ALIMENTAIRE
ADITIVOS ALIMENTARIOS
BACTERICIDAS
BACTERICIDE
BICARBONATE
BICARBONATOS
PRESERVACION
PRESERVATION
SODIO
SODIUM
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Summary:Sodium bicarbonate (SB) inhibited the growth of bacteria and yeasts in agar media model systems under certain conditions. Escherichia coli, Lactobacillus plantarum, Staphylococcus aureus, and Pseudomonas aeruginosa aerobic plate counts were reduced 10,000-fold by 0.12M (1% w/v) SB. Saccharomyces cerevisiae and Hansenula wingei were more sensitive; counts were reduced 100,000-fold by 0.06M SB. Potassium bicarbonate was equally inhibitory, but equimolar sodium chloride had no effect, ruling out osmotic- and sodium-mediated mechanisms of inhibition. The bicarbonate ion was identified as the probable cause of SB-mediated inhibition although, in some cases, pH elevation played a significant role
Bibliography:9015594
Q05
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1988.tb09005.x