Food Hygienic Studies of Sulfite (I)

Abstract

Sulfite acted as a strong antibacterial agent both to Staphylococcus aureus and Bacillus subtilis. With 1mM sulfite in the growth medium, the lag phases of these two microbes were remarkably extended, especially in the lower pH range of growth. Riboflavin was found to be effective for growth restoration of Staphylococcus aureus and Bacillus subtilis. With 1μg/ml to 10μg/ml of Riboflavin, these microbes were not only free from growth