ARTICLE IN PRESS

Lebensm.-Wiss. u.-Technol. 36 (2003) 803–805

Research note
Control of Fusarium oxysporum by baking soda
Y.D. Hang*, E.E. Woodams
Department of Food Science and Technology, Cornell University, Geneva, NY 14456-0462, USA
Received 6 March 2003; accepted 8 April 2003

Abstract

Baking soda (NaHCO3) or KHCO3 was found capable of significantly reducing the mycelial growth of Fusarium species. In
Czapek Dox broth with baking soda or KHCO3 at as low as 0.2 g/100 mL, for example, the mycelial growth of Fusarium oxysporum
950 was inhibited by greater than 95%. The bicarbonate component of baking soda was responsible for the inhibitory effect.
r 2003 Swiss Society of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.

Keywords: Baking soda; Sodium bicarbonate; Potassium bicarbonate; Fungus Fusarium oxysporum; Growth inhibition

1. Introduction at as low as 0.1 g/100 mL capable of reducing the

mycelial growth of Geotrichum candidum in Sabouraud
Fusarium species are responsible for a variety of plant broth by greater than 90%. The objective of this
diseases such as Fusarium wilt in tomatoes, ear rot in investigation was to determine the efficacy of baking
corn, head blight and scab in barley and wheat soda (sodium bicarbonate) as an antimicrobial agent for
(Rodricks, Hesseltine, & Mehlman, 1977). These patho- controlling the mycelial growth of F. oxysporum in
genic molds also produce a number of Fusarium toxins Czapek Dox broth. Fusarium wilt in tomatoes, for
(fumonisin, zearalenone, deoxynivalenol, T-2 toxin) that example, is most commonly caused by F. oxysporum
can cause human illness such as alimentary toxic aleukia (Agros, 1988).
and massive intoxication of horses, swine, calves and
poultry (Rodricks et al., 1977). The commonly used
mold inhibitors such as benzoates and sorbates work
2. Materials and methods
best below pH 6.0 and are essentially ineffective at
neutral or alkaline pH values (Jay, 2000). The use of
2.1. Culture
carbonation to inhibit spoilage bacteria in milk and milk
products has been reported (Chen & Hotchkiss, 1993;
A culture of F. oxysporum 950 was obtained from
Sierra, Prodavnov, Calvo, & Olano, 1996; Taylor &
Presque Isle Cultures, Presque Isle, PA, USA. The
Ogden, 2002). Sodium bicarbonate (NaHCO3), com-
organism was maintained on a potato dextrose agar
monly known as baking soda, is a widely used food
slant. A spore inoculum was prepared by culturing the
ingredient that has been reported to be effective in the
organism on a potato dextrose agar slant at 30 C for 2
control of green molds, Penicillium digitatum and P.
weeks and suspending the fungal spores in distilled
italicum, on lemons and oranges (Hwang & Klotz, 1938;
water.
Smilanick, Margosan, Mlikota, Usall, & Michael, 1999).
Sodium bicarbonate reduces viability of Aspergillus
parasiticus in Czapek’s agar and inhibits the formation 2.2. Growth studies
of aflatoxins (Montville & Goldstein, 1987). Xu and
Hang (1989) found sodium and potassium bicarbonates Spore growth experiments were conducted as follows:
100 mL of Czapek Dox broth were added to each 500-
*Corresponding author. Tel.: +1-315-787-2265; fax: +1-315-787- mL Erlenmeyer flask and sterilized at 121 C for 15 min.
2284. All flasks were inoculated and incubated at 30 C on a
E-mail address: ydh1@cornell.edu (Y.D. Hang). New Brunswick shaker at a speed of 200 rpm for 96 h.

0023-6438/03/$30.00 r 2003 Swiss Society of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.
doi:10.1016/S0023-6438(03)00095-1
 ARTICLE IN PRESS
804 Y.D. Hang, E.E. Woodams / Lebensm.-Wiss. u.-Technol. 36 (2003) 803–805
Sodium bicarbonate (0.1, 0.2, 0.3 g/100 mL) was added
to the flask at the beginning of incubation. Control
samples were prepared in the same manner except that
there was no baking soda or KHCO3 in the growth
medium.
2.3. Analytical methods
Mycelial dry weight was determined by filtering,
washing and drying at 80 C in an oven overnight. The
pH of the samples was measured with a pH meter.
2.4. Statistical analysis
All experiments were conducted in triplicate and the
results are expressed as mean7SD. The SAS statistical
computer package was used to analyze the experimental
data (SAS Institute, Cary, NC). The values that have no
common superscript are significantly different (po0:05)
according to Duncan’s multiple range test.
3. Results and discussion
The data in Table 1 show the effect of different
concentrations of sodium bicarbonate on the mycelial
growth of F. oxysporum 950 in Czapek Dox broth. In
the absence of sodium bicarbonate, the fungus yielded
0.52670.034 g/L mycelial dry weight after 96 h of
growth at 30 C on a shaker. Sodium bicarbonate at a
level of as low as 0.1 g/100 mL in Czapek Dox broth
significantly reduced the mycelial dry weight
(0.01270.068 g/L) of F. oxysporum 950. Increasing the
concentration of sodium bicarbonate from 0.1 to 0.2
and 0.3 g/100 mL did not cause a significant reduction in
mycelial growth. The initial pH of Czapek Dox broth
was 7.2. Addition of 0.1–0.3 g/100 mL NaHCO3 into the
growth medium elevated its pH to 8.3. In the absence of
NaHCO3, the mycelial growth of F. oxysporum 950 in
Czapek Dox broth adjusted to an initial pH of 8.3 with
sodium hydroxide (NaOH) after 96 h of growth at 30 C
was not significantly (po0:05) affected (0.48670.168 g/
L). Similarly, potassium bicarbonate (KHCO3) at 0.2%
(w/v) was found to be capable of reducing the mycelial
Table 1
Effect of baking soda concentration on F. oxysporum 950
Baking soda (g/100 mL) Mycelial dry weight (g/L)
0 0.52670.034a
0.1 0.10270.068b
0.2 0.00870.058b
0.3 0.03670.023b
The values that have no common superscript are significantly different
(po0:05) according to Duncan’s multiple range test.
growth of F. oxysporum 950 from a control value of
0.52670.034 to 0.02470.014 g/L after 96 h of incuba-
tion at 30 C The inhibitory effect of NaHCO3 and
KHCO3 on the mycelial growth of F. oxysporum 950
was thus attributable to the bicarbonate (HCO3) ion.
Baking soda (NaHCO3) or potassium bicarbonate
was found capable of exerting a significant effect on the
growth rate of F. oxysporum 950 in Czapek Dox broth.
The fungus grew at a significantly faster rate in Czapek
Dox broth containing no baking soda or potassium
bicarbonate and yielded 0.14770.025, 0.4167 0.049,
and 0.52670.034 g/L mycelial dry weight after 48, 72
and 96 h of incubation at 30 C, respectively. On the
contrary, F. oxysporum 950 grew extremely slowly, for
example, in the presence of 0.2 g/100 mL potassium
bicarbonate in Czapek Dox broth, and produced only
0.01470.009, 0.03470.037 and 0.02470.014 g/L myce-
lial dry weight after 48, 72 and 96 h of growth at 30 C,
respectively.
The results of this study indicate that baking soda or
potassium bicarbonate has a potential use as an
antifungal agent for controlling the mycelial growth of
Fusarium species in crops, animal feeds and human
foods.
Acknowledgements
This work was supported in part by the New York
State Agricultural Experiment Station federal formula
funds, Project No. NYG233501 received from Coopera-
tive State Research, Education, and Extension Service,
US Department of Agriculture. Any opinions, findings,
conclusions, or recommendations expressed in this
publication are those of the authors and do not
necessarily reflect the view of the US Department of
Agriculture.
References
Agros, G. N. (1988). Plant pathology (3rd ed.)). New York: Academic
Press.
Chen, J. H., & Hotchkiss, J. H. (1993). Comparative growth of Listeria
monocytogenes and Clostridium sporogenes in normal and modified
atmosphere packaged cottage cheese. Journal of Dairy Science, 76,
972–977.
Hwang, L., & Klotz, L. J. (1938). The toxic effect of certain chemical
solutions on spores of Penicillium italicum and P. digitatum.
Hilgardia, 12, 1–38.
Jay, J. M. (2000). Modern food microbiology (6th ed.)). Gaethersburg,
MD: Aspen Publishers, Inc.
Montville, T. J., & Goldstein, P. K. (1987). Sodium bicarbonate
reduces viability of Aspergillus parasiticus in Czapek’s agar and
inhibits the formation of aflatoxins B2 and G2. Applied and
Environmental Microbiology, 53, 2303–2307.
Rodricks, J. V., Hesseltine, C. W., & Mehlman, M. A. (1977).
Mycotoxins in human and animal health. Park Forest South, IL:
Pathotox Publishers, Inc.
 ARTICLE IN PRESS
Y.D. Hang, E.E. Woodams / Lebensm.-Wiss. u.-Technol. 36 (2003) 803–805 805

Sierra, I., Prodavnov, M., Calvo, M., Olano, A., & Vidal-Valverde, C.
(1996). Vitamin stability and growth of psychotrophic bacteria in
refrigerated raw milk acidified with carbon dioxide. Journal of Food
Protection, 59, 1305–1310.
Smilanick, J. L., Margosan, D. A., Mlikota, F., Usall, J., &
Michael, I. F. (1999). Control of citrus green mold by
carbonate and bicarbonate salts and the influence of commercial
postharvest practices and their efficacy. Plant Disease, 83,
139–145.
Taylor, D. P., & Ogden, L. V. (2002). Carbonation of viscous fluids:
Carbon dioxide holding capacity and rate of to saturation of
stimulated yogurt. Journal of Food Science, 67, 1032–1035.
Xu, W., & Hang, Y. D. (1989). Inhibition of Geotrichum candidum by
bicarbonate. MIRCEN Journal, 5, 109–113.