1. The Effect of Various Preservatives on Microorganisms Isolated from Deteriorated Syrups
- Author
-
Jerome Schimmel and William J. Husa
- Subjects
Preservative ,Sucrose ,Chromatography ,Bacteria ,biology ,Microorganism ,Preservatives, Pharmaceutical ,Fungi ,Orange (colour) ,medicine.disease_cause ,Antimicrobial ,biology.organism_classification ,Yeast ,Solutions ,chemistry.chemical_compound ,chemistry ,Yeasts ,Mold ,medicine ,Humans - Abstract
The activity of eight chemical preservatives and one hundred and twenty-six different proportions of twenty-six different mixtures of two, three, four, and five esters of p-hydroxybenzoic acid was tested against four microorganisms isolated from pharmaceutical syrups. Storage tests were conducted in syrup, U. S. P., and diluted syrup (42.5% sucrose w/v) under two different storage conditions for 60 days. o-Phenylphenol was most effective against the mold fungi and the yeast and benzyl p-hydroxybenzoate was the most effective against the bacterium. The following preservatives appeared to be the most effective for syrup, U. S. P.: o-phenylphenol at 1:15,000; propyl p-hydroxybenzoate at 1:5000; methyl, ethyl, propyl, butyl, and benzyl esters of p-hydroxybenzoic acid in the proportion 15:15:15:15:40 w/w at 1:7500. Mixtures of the p-hydroxybenzoates exhibited a potentizing effect in both the antimicrobial tests and storage studies. Antimicrobial studies using the FD&C colors showed that FD&C Red No. 3 was effective against the bacterium at 1:20,000, and FD&C Orange No. 1 was effective against the bacterium at 1:4700 and against the yeast at 1:3000.
- Published
- 1956
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