The antimicrobial effect of sodium chlorite on bacteria and yeasts was investigated in comparison with that of sodium hypochlorite, and the degradation of the two compounds in nutrient broth and YM broth was determined.
Pseudomonas fluorescens and
Bacillus subtilis were inoculated into nutrient broth followed by addition of NaClO
2 or NaClO, and it was found that the minimum inhibitory concentration (MIC) of NaClO
2 is lower than that of NaClO. On the other hand, when
Candida lipolytica and
Trichosporon cutaneum were inoculated to YM broth, the MIC of NaClO
2 was higher than that of NaClO.
When each microorganism was inoculated into sterile mackerel homogenates, the antimicrobial action of NaClO
2 was stronger than that of NaClO.
As a result of the determination of residual NaClO
2 and NaClO in broths, it became clear that NaClO was degraded quickly, but NaClO
2 was still present after 7 days.
It seems that one of the reasons for the higher antimicrobial effect of NaClO
2 than that of NaClO is its stability in the broths.
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