Objective: We evaluated citrate salt, acetate salt, and their combinations for antibacterial activity against a sample of common pathogens.
Methods: Bacterial suspensions were added to serial microdilutions of the salts in broth, with final cell concentrations of 10(4-5) colony-forming units per milliliter. After overnight incubation at 35 degrees C, the minimum inhibitory concentration was recorded. Bactericidal activity was screened by quantitative subcultures from the minimum inhibitory concentration dilution.
Results: Citrate salt was active against gram-positive species and Candida albicans but showed little activity against gram-negative species; acetate salt showed the opposite results. Their combination did not show synergism or antagonism.
Conclusion: It may be feasible to take advantage of the different antibacterial spectra of these two agents and combine them for possible application such as food or medical preservative agents.