Abstract
Bacteriostatic activity of Acridine Orange against E. coli was inhibited by the addition of anionic surfactants. The inhibitory activity of surfactants decreased with a decrease in the carbon number of alkyl chain of the surfactants. The apparent concentration of Acridine Orange to inhibit the growth of E. coli was increased by the addition of surfactants. It was concluded that the complex formation between Acridine Orange and surfactants resulted in a decrease of free Acridine Orange in the culture media.
