pH Antimicrobial
Ms. Sunisa Thongdee 4518996
Ms.Janjira Sillapee 4518999
Antimicrobial
• The basis for an Antimicrobial finish is to
prevent the adhesion, activity, or
multiplication of bacteria.
• Antimicrobial agents are substances or
mixtures of substances used to destroy or
suppress the growth of harmful
microorganisms whether bacteria, viruses,
or fungi on inanimate objects and
surfaces.
Antimicrobial (con.)
• Antimicrobial is a term given to any type of
chemical compound that can aid in the
death or suppress the growth of
microorganisms (bacteria, yeast,
mycoplasma), etc
Antimicrobial
• An antimicrobial drug is a chemical
substance that destroys pathogenic
microorganisms with minimal damage to
host tissues.
• Bacteriocidal ; kill microbes directly
• Bacteriostatic ; prevent microbes from
growing
What is the Difference Between an
Antimicrobial and an Antibiotic?
• Although these two terms are often used
interchangeably, technically there is a difference.
-Antibiotics are natural substances produced by
microorganisms that, at low concentrations, are
able to inhibit or kill other micro-organisms.
- Antimicrobials are any natural, semi-synthetic
or synthetic substances, including antibiotics,
which inhibit or kill microorganisms without
harming the host.
Two groups of antimicrobial agents used
in the treatment of infectious disease:
• antibiotics, which are natural substances
produced by certain groups of
microorganisms.
• chemotherapeutic agents, which are
chemically synthesized.
How do antimicrobial agents work?
• Damage cell wall
Lysozyme and penicillin
• Damage cell membrane
Surfactants
• Affect protein and nucleic acid
synthesis
Chloramphenicol, radiation
• Alter protein function
Heat, alcohol, pH
Example of antimicrobial
Food have been categorized
according to their pH as follows:
• High acid foods pH below 3.7
• Acid foods pH 3.7-4.6
• Medium acid foods pH 4.6 – 5.3
• Low or non acid food pH over 5.3
Bacteriocin
• Bacteriocins are only one category of
substances produced by bacteria that are
inhibitory to other bacteria.
• These potent inhibitors offer potential
alternatives to antibiotics and may also replace
chemical preservatives in food.
Bacteriocin (con.)
• Bacteriocins differ greatly with respect to
sensitivity to pH. Many of them are
considerably more tolerant of acid than
alkaline pH values. Bacteriocin produced
by LC-09 exhibited the same profile and
was active at pH values between 3-7.
Maximum inhibitory activity was
demonstrated at pH 4 and 5.
Nicin
• An antibacterial polypeptide produced by
some strains of Lactococcus lactis subsp.
Lactis.
• Not only Gram-negative organisms and
molds insensitive to nisin but its
effectiveness against even sensitive
Gram-positive organisms depends on the
bacterial load.
Nicin
• As the number of organisms increases so
the inhibitory effectiveness of nicin
decreases.
• At neutral and alkaline pH values, nicin is
practically insoluble and irreversible
inactivation occurs even at room
temperature.
• Large molecules from milk or broth protect
nisin from heat inactivation.
Nicin
• The effect of processing temperature and
pH on the stability of nicin in different
foods:
• Low-acid foods at pH 6.1-6.9 heating for 3
min. at 250oF destroyed 25-50% of the
added nisin.
• A similar degree of destruction for highly
acid foods having pH values of 3.3-4.5.
Lysozyme
• Lysozyme is found abundantly in nature
and is produced by bacteria, fungi, plants,
birds, and mammals
• The antibacterial properties action against
gram-positive and gram-negative
bacteria.
• Lysozyme activity is highest from pH 3.5
to 7.0, although lysozyme is active over a
pH range of 2.0–10.0.
Lactoperoxidase
• The oxidation of important thiol groups will
destroy the proton pump, which is
essential to the bacterium as a source of
energy for the transport of ions and low
molecular weight substances through the
cell membrane.
Lactoperoxidase (con.)
• The first direct effect of a lactoperoxidase
attack is cell membrane damage leading
to a dominished pH gradient, increase K+
leakage and inhibition of the transport of
amino acids and glucose. It has also been
shown to inhibit lipoprotein lipase in
brovine milk.
