In-Vitro characterization of antimicrobial effect of polyvinylimidazole

Abstract

The present study was devised to describe the effectiveness of degradable polymer (polyvinylimidazole, PVI) on microbial growth in-vitro. We observed the antimicrobial outcome of PVI on fungi and pathogen bacteria that are found in food-borne disease. The following pathogens and fungi examined were: Escherichia coli (ATCC 35218), Salmonella enteritidis (ATCC 13076), Staphylococcus aureus (ATCC 33862) as bacterial organisms; Candida albicans, Kloeckera apiculata as yeast organisms; Aspergillus niger and Penicillium roqueforti as fungi. We utilized a plate count method with the test microorganisms. PVI, as a non-modified polymer, exhibited an inhibition effect on all test microorganisms. Currently there is only theoretical conjecture on the specific role PVI plays as an inhibition to food-borne fungi and pathogens. A comparison of the sensitivity of these microorganisms to PVI showed the greatest inhibitive effect was found with Kloeckera apiculata followed by Candida albicans. Both types of yeast completely died in 1 mg/mL concentration of PVI during 12-24 h treatments. Weaker activity is shown against Aspergillus niger and Penicillium roqueforti. These results were comparable with three different concentrations of PVI. The polymer was less effective, in a descending order, against Salmonella enteritidis, Escherichia coli and Staphylococcus aureus, respectively. Similar effects after 24 h incubation were observed ($R^ 2=1$).