Evidences of corrosion inhibition of a food processing brass by Pseudomonas Fluorescens

This study wants to evaluate the effect of a bacterial strain of Pseudomonas Fluorescens on a brass (CuZn40 Pb 0,20 wt.%) commonly used as pasta extruder in the food industry during storage. The effect of bacteria on the corrosion process was studied from the electro-chemical point of view in conditions mimicking common conservation procedures adopted by third parties. Results evidenced the direct influence of bacteria on the phenomenon by limiting the oxygen availability and influencing the formation and the nature of superficial oxides, which are more protective than those found in absence of bacteria (control and inoculated metabolites)