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Inhibitory Effect of Selected Organic Chemicals on Pseudomonas fragi¹

Department of Animal Sciences, Purdue University, Lafayette, Indiana

ABSTRACT

Myrvik and Volk (5) demonstrated the antibacterial properties of acetoin and diacetyl. They also reported that inosose, dihydroxyacetone, 1,2,-cyclohexadione, 1-phenyl-l,2-propanedione, and ascorbic acid had inhibitory effects on some bacterial cultures. Evidence was presented that the inhibitory property resided in the oxidized enediol group, since the compounds appeared to be oxidized to a relatively stable alpha-diketone. Daniels (1) reported that Pseudomonas denitrificans was inhibited by low concentrations of DL amino acids. Mizuno and Jezeski (4) studied the effect of some acids on acetoin formation by citrate-fermenting dairy cultures. They reported that citric, oxalacetic, pyruvic, and alpha ketobutyric acids enhanced production of acetoin, and malic, succinic, cis-aconitic, and alpha ketoglutarie acids had no effect when added to culture media.

Little information is available in the literature concerning the antibacterial substances produced by Streptococcus citrovorus and Streptococcus diacetilactis. Mather and Babel (3) reported that substances produced by S. citrovorus were inhibitory to P. fragi in Cottage cheese.

¹ Published with the approval of the Director of the Purdue Agricultural Experiment Station as Journal Paper no. 3102.