The ability of zinc to inhibit the sporulation and viability of Clostridium sporogenes and growth of other bacteria

Abstract

The objective of this study was to investigate the influence of zinc on the sporulation and viability of Clostridium sporogenes and on the growth of other bacteria. When 0.5% ZnCl2 was added to a sporulation medium, it completely inhibited C. sporogenes (PA 3679) sporulation for up to 3weeks. At concentrations of 0.5% and 1.0%, ZnCl2 not only completely inactivated the vegetative cell viability (>7.0 Log reduction) but also significantly reduced the spore viability (<2.1 Log reduction) of C. sporogenes. Taken together, it was concluded that zinc blocks C. sporogenes sporulation by damaging (or killing) vegetative cells and probably by interfering with the biosynthesis of spore components. In addition to the inhibitory effect on the sporulation and viability of C. sporogenes, ZnCl2 was found to have a broad antimicrobial spectrum against all Gram-positive and Gram-negative spoilage and pathogenic bacteria tested. The minimal inhibitory concentration for inhibiting the bacteria ranged between 3.7 and 7.4mm. Therefore, we expect that this compound or a combination thereof has a potential as a surface-cleaning agent or disinfectant. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology.