Sodium chloride inhibit or kill most of the bacteria at higher concentration without high concentration tolerable bacteria.Similarly lower PH inhibit or kill most of the bacteria without acidofile bacteria.As the same way Sucrose use as preservative that inhibit or kill most of the bacteria. I want to know all of these generally which substance how percentage good performance show to against bacteria & which mechanism?
For NaCl and sucrose inhibition, please understand water activity.http://pubs.ext.vt.edu/FST/FST-59/FST-59NP_PDF.pdf
For pH - suggest https://www.boundless.com/microbiology/textbooks/boundless-microbiology-textbook/culturing-microorganisms-6/other-environmental-growth-factors-65/microbial-growth-at-low-or-high-ph-392-5693/. Please also consider the effect of weak acids like benzoic and sorbic.
Dear Islam, regarding your query, I think it will differ from microorganisms to microorganisms as the optimum condition varies with change in microbial culture. Suppose, some microbes works well at neutral pH, others may work in acidic or alkaline conditions. Similar conditions are there for other parameters you mentioned.
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