The Growth Inhibition Effect on the Bacterial Vaginosis Causative Bacteria by Citric Acid and Trisodium Phosphate

Abstract

Bacterial vaginosis (BV) is the most frequent vaginal disease being apt to relapse. The growth inhibition effect of the mixture of citric acid (CA) and trisodium phosphate (TSP) on BV causative bacteria and probiotics was measured.Gardnerella vaginalis was reduced to zero in WCCT-1 (CA 0.25% and TSP 0.55% in Wilkins-Chalgren broth), 2.0 × 10⁴/ml in WCCT-2 (CA 0.5% and TSP 0.8% in WC), and 3.3 × 10³/ml in WCCT-3 (CA 1.0% and TSP 2.6% in WC) comparing with 1.3 × 10?/ml in WC after 48 h. Bacteroides fragilis was reduced to 6.0 × 10³/ml in WCCA (CA 0.34% in WC), 2.3 × 10²/ml in WCCT (CA 0.5% and TSP 0.2% in WC), 7.0 × 10³/ml in WCHCl (HCl in WC) after 48 h. Mobiluncus mulieris was reduced to 1.08 × 10⁴/ml in WCCA, 1.03 × 10³/ml in WCCT, and 10 ea/ml in WCHCl after 48 h. Peptostreptococcus asaccharolyticus was completely inhibited in WCCA, WCCT, and WCHCl after 24 h. Probiotics, Steroidobacter denitrificans YH1 (3.4 × 10?/ml) and Lactobacillus crispatus YH2 (2.7 × 10?/ml), grew to 1.25 × 10?/ml and 2.6 × 10?/ml in MRSCA (CA 1.0% in MRS), 1.8 × 10?/ml and 4.6 × 10?/ml in MRSCT (CA 1.5% and TSP 0.58% in MRS), 1.2 × 10?/ml and 2.3 × 10?/ml in MRSHCl after 48 h, respectively. These results mean that the CA-TSP mixture can be used as the useful vaginal pH controller, growth inhibitor on BV causative bacteria, and an efficient means for settlement of probiotics.