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Antimicrobial activity of citric acid against Escherichia coli, Staphylococcus aureus and Candida albicans as a sanitizer agent

Yıl 2020, Cilt: 8 Sayı: 3, 295 - 301, 02.10.2020
https://doi.org/10.31195/ejejfs.787021

Öz

In this study, it was aimed to investigate the antimicrobial activity and inhibition percentage of citric acid against E. coli, S. aureus and C. albicans as a sanitizer agent. It was researched that persistent/tolerant levels of microorganisms in the citric acid presence. Spectrophotometric Broth Microdilution Method and Surface Disinfection Test were used for antimicrobial activity and Inhibition percentage, respectively. Modified TDtest was used for persistent/tolerant levels of microorganisms. While MIC (Minimum Inhibitory Concentration) of citric acid on E. coli and S. aureus were 0.06 g/mL, it was 0.03 g/mL for C. albicans. It was applied the TDtest with citric acid solution and discriminate by tolerance level of E. coli than the other microorganisms at the end of the 48-h incubation. In final test which was investigated the survival of E. coli, S. aureus and C. albicans exposure to citric acid by Surface Disinfection Test, there was not statistically significant difference between bacteria and yeast in terms of number of inhibited cells. Although citric acid was rather active against all three microorganisms, the most strong and permanent antimicrobial effect was on C. albicans. Finally, citric acid should be used especially against anti-Candida albicans in permanent hygiene practices.

Kaynakça

  • Abu-Ghazaleh, B.M. (2013). Effects of ascorbic acid, citric acid, lactic acid, NaCl, potassium sorbate and Thymus vulgaris extract on Staphylococcus aureus and Escherichia coli. African Journal of Microbiology Research 7: 7-12.
  • Akinyemi K. O., Oluwa, O. K. and Omomigbehin, E. O. (2006). Antimicrobial activity of crude extracts of the three medicinal plants used in South-West Nigerian folk medicine on some food borne bacterial pathogens. African Journal of Traditional, Complementary and Alternative Medicines 3:13-22.
  • Carpentier B. and Cerf O. (1993). Biofilms and their consequences, with particular reference to hygiene in the food industry. Journal of Applied Microbiology 75: 499-511.
  • Ciriminna R., Albanese, L., Meneguzzo, F. and Pagliaro, M. (2016). Hydrogen peroxide: a key chemical for today’s sustainable development. Chem Sus Chem 9: 3374–3381.
  • Ciriminna, C.R, Meneguzzo, F., Delisi, R. and Pagliaro M. (2017). Citric acid: Emerging applications of key biotechnology industrial product. Chemistry Central Journal 11: 1-9.
  • Dalman L.H. (1937). The solubility of citric and tartaric acids in water. Journal of the American Chemical Society 59: 2547–2549.
  • Gefen O., Chekol, B., Strahilevitz, J. and Balaban, N. Q. (2017). TDtest: Easy detection of bacterial tolerance and persistence in clinical isolates by a modified disk-diffusion assay. Scientific Reports 7: 41284.
  • Koromyslova, A. D., White, P. A. and Hansman, G. S. (2015). Treatment of norovirus particles with citrate. Virology 485: 199–204.
  • Kotková H., Cabrnochová, M., Lichá, I., Tkadlec, J., Fila, L., Bartošová, J. and Melter, O. (2019). Evaluation of TD test for analysis of persistence or tolerance in clinical isolates of Staphylococcus aureus. Journal of Microbiological Methods 167: 1-6.
  • Mani-Lopez E., Garcia, H. S. and Lopez-Malo, A. (2012). Organic acids as antimicrobials to control Salmonella in meat and poultry products. Food Research International 45: 713-721.
  • Nagoba B. S., Gandhi, R. C., Wadher, B. J., Potekar, R. M. and Kolhe, S. M. (2008). Microbiological, histopathological and clinical changes in chronic infected wounds after citric acid treatment. Journal of Medical Microbiology 57: 681-682.
  • Notermans S., Dormans, J. A. M. A. and Mead, G. C. (1991). Contribution of surface attachment to the establishment of microorganisms in food processing plants: A review, Biofouling 5: 21-36.
  • Official Newspaper. (2018). https://www.resmigazete.gov.tr/eskiler/2018/01/20180127-1.htm (Visited on date 14/05/2020).
  • Park, S. H., Choi, M. R., Park, J. W., Park, K. W., Chung, M. S., Ryu, S. R. and Kang, D. H. (2011). Use of organicacids to inactivate Escherchia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on organic fresh apples and lettuce. Journal of Food Science 76: 293–298.
  • Rossle C., Gormley, T. R. and Butler, F. (2009). Efficacy of Natureseal AS1 browning inhibitor in fresh-cut fruit salads applications, with emphasis on apple wedges. The Journal of Horticultural Science and Biotechnology 84: 62–67.
  • Scheele C.W. (1784). Anmärkning om Citron-Saft, samt sätt att crystallisera den samma” (Note on lemon juice, as well as ways to crystallize the same). Kongl Vetenskaps Academiens Nya Handlingar 5:105–109.
  • Shokri H. (2011). Evaluation of inhibitory effects of citric and tartaric acids and their combination on the growth of Trichophyton mentagrophytes, Aspergillus fumigatus, Candida albicans, and Malassezia furfur. Comparative Clinical Pathology 20, 543-545.
  • Skrivanova E., Marounek, M., Benda, V. and Brezina, P. (2006). Susceptibility of Escherichia coli, Salmonella sp.and Clostridium perfringens to organic acids and monolaurin. Veterinární medicína 51:81–88.
  • Thauer R.K. (1988). Citric-acid cycle, 50 years on. European Journal of Biochemistry 176: 497–508.
  • Verhoff F.H. (2005). Citric acid, Ullmann’s encyclopedia of industrial chemistry. Wiley- VCH, Weinheim.
Yıl 2020, Cilt: 8 Sayı: 3, 295 - 301, 02.10.2020
https://doi.org/10.31195/ejejfs.787021

Öz

Kaynakça

  • Abu-Ghazaleh, B.M. (2013). Effects of ascorbic acid, citric acid, lactic acid, NaCl, potassium sorbate and Thymus vulgaris extract on Staphylococcus aureus and Escherichia coli. African Journal of Microbiology Research 7: 7-12.
  • Akinyemi K. O., Oluwa, O. K. and Omomigbehin, E. O. (2006). Antimicrobial activity of crude extracts of the three medicinal plants used in South-West Nigerian folk medicine on some food borne bacterial pathogens. African Journal of Traditional, Complementary and Alternative Medicines 3:13-22.
  • Carpentier B. and Cerf O. (1993). Biofilms and their consequences, with particular reference to hygiene in the food industry. Journal of Applied Microbiology 75: 499-511.
  • Ciriminna R., Albanese, L., Meneguzzo, F. and Pagliaro, M. (2016). Hydrogen peroxide: a key chemical for today’s sustainable development. Chem Sus Chem 9: 3374–3381.
  • Ciriminna, C.R, Meneguzzo, F., Delisi, R. and Pagliaro M. (2017). Citric acid: Emerging applications of key biotechnology industrial product. Chemistry Central Journal 11: 1-9.
  • Dalman L.H. (1937). The solubility of citric and tartaric acids in water. Journal of the American Chemical Society 59: 2547–2549.
  • Gefen O., Chekol, B., Strahilevitz, J. and Balaban, N. Q. (2017). TDtest: Easy detection of bacterial tolerance and persistence in clinical isolates by a modified disk-diffusion assay. Scientific Reports 7: 41284.
  • Koromyslova, A. D., White, P. A. and Hansman, G. S. (2015). Treatment of norovirus particles with citrate. Virology 485: 199–204.
  • Kotková H., Cabrnochová, M., Lichá, I., Tkadlec, J., Fila, L., Bartošová, J. and Melter, O. (2019). Evaluation of TD test for analysis of persistence or tolerance in clinical isolates of Staphylococcus aureus. Journal of Microbiological Methods 167: 1-6.
  • Mani-Lopez E., Garcia, H. S. and Lopez-Malo, A. (2012). Organic acids as antimicrobials to control Salmonella in meat and poultry products. Food Research International 45: 713-721.
  • Nagoba B. S., Gandhi, R. C., Wadher, B. J., Potekar, R. M. and Kolhe, S. M. (2008). Microbiological, histopathological and clinical changes in chronic infected wounds after citric acid treatment. Journal of Medical Microbiology 57: 681-682.
  • Notermans S., Dormans, J. A. M. A. and Mead, G. C. (1991). Contribution of surface attachment to the establishment of microorganisms in food processing plants: A review, Biofouling 5: 21-36.
  • Official Newspaper. (2018). https://www.resmigazete.gov.tr/eskiler/2018/01/20180127-1.htm (Visited on date 14/05/2020).
  • Park, S. H., Choi, M. R., Park, J. W., Park, K. W., Chung, M. S., Ryu, S. R. and Kang, D. H. (2011). Use of organicacids to inactivate Escherchia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on organic fresh apples and lettuce. Journal of Food Science 76: 293–298.
  • Rossle C., Gormley, T. R. and Butler, F. (2009). Efficacy of Natureseal AS1 browning inhibitor in fresh-cut fruit salads applications, with emphasis on apple wedges. The Journal of Horticultural Science and Biotechnology 84: 62–67.
  • Scheele C.W. (1784). Anmärkning om Citron-Saft, samt sätt att crystallisera den samma” (Note on lemon juice, as well as ways to crystallize the same). Kongl Vetenskaps Academiens Nya Handlingar 5:105–109.
  • Shokri H. (2011). Evaluation of inhibitory effects of citric and tartaric acids and their combination on the growth of Trichophyton mentagrophytes, Aspergillus fumigatus, Candida albicans, and Malassezia furfur. Comparative Clinical Pathology 20, 543-545.
  • Skrivanova E., Marounek, M., Benda, V. and Brezina, P. (2006). Susceptibility of Escherichia coli, Salmonella sp.and Clostridium perfringens to organic acids and monolaurin. Veterinární medicína 51:81–88.
  • Thauer R.K. (1988). Citric-acid cycle, 50 years on. European Journal of Biochemistry 176: 497–508.
  • Verhoff F.H. (2005). Citric acid, Ullmann’s encyclopedia of industrial chemistry. Wiley- VCH, Weinheim.
Toplam 20 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Articles
Yazarlar

Elif Eliuz 0000-0003-4317-3000

Yayımlanma Tarihi 2 Ekim 2020
Gönderilme Tarihi 28 Ağustos 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 8 Sayı: 3

Kaynak Göster

APA Eliuz, E. (2020). Antimicrobial activity of citric acid against Escherichia coli, Staphylococcus aureus and Candida albicans as a sanitizer agent. Eurasian Journal of Forest Science, 8(3), 295-301. https://doi.org/10.31195/ejejfs.787021

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