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. 1983 Mar;45(3):792-5.
doi: 10.1128/aem.45.3.792-795.1983.

Ascorbic acid inhibition of Campylobacter jejuni growth

R D Fletcher, A C Albers, A K Chen, J N Albertson Jr

Ascorbic acid inhibition of Campylobacter jejuni growth

R D Fletcher et al. Appl Environ Microbiol. 1983 Mar.

Abstract

The inhibitory effect of ascorbic acid on Campylobacter jejuni is described. In vitro growth of clinical strains, as measured spectrophotometrically, was inhibited by 0.5 mg of freshly prepared L-ascorbic acid per ml. Alkaline-treated or aged L-ascorbic acid increased inhibition, as did copper; however, L-cysteine, L-cystine, and glutathione prevented inhibition. Biochemical analysis of the medium and cultures indicated that one or more of the oxidation products of L-ascorbic acid, e.g., L-dehydroascorbic acid or L-diketogulonic acid, were more effective inhibitors than was reduced L-ascorbic acid.

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References

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