What types of microorganisms can metalworking fluid antiseptics effectively inhibit?

The inhibitory effect of metalworking fluid antiseptics on microorganisms
During the metalworking process, water-based processing fluids are very susceptible to microbial contamination due to their high water content. As the use time increases, microorganisms continue to multiply, causing the processing fluid to deteriorate, which in turn affects the operation of the equipment, processing quality and the sanitation and safety of the operating environment. The rational use of preservatives to inhibit the growth of microorganisms is a key link in ensuring the long-term stable operation of the processing fluid.

Common microbial types and hazards
In metalworking fluids, the most common microorganisms mainly include bacteria, fungi and yeasts. Among bacteria, Gram-negative rods are more common, have strong adaptability and reproduction speed, can quickly spread in the processing fluid, produce acidic metabolites, and reduce the pH value of the liquid. Some bacteria are also sticky, forming biofilms, clogging the filtration system, and reducing the cooling and lubrication effects.
Fungal microorganisms such as molds often attach to the tank wall or liquid surface, appearing in clumps, affecting the circulation of the liquid and producing odors. Although yeasts do not reproduce as fast as bacteria, they are also active in certain high-temperature or organic-rich environments, which have an adverse effect on the appearance and odor of the processing fluid.

Microbial control mechanism of preservatives
metalworking fluid antiseptics inhibit or kill microorganisms by destroying the cell wall of microorganisms, interfering with their metabolic system or changing the liquid environmental conditions. Some of the ingredients have strong permeability and can penetrate the cell membrane, destroy the internal structure of the microorganism, and thus interrupt its growth chain. Some preservatives create an environment that is not conducive to the survival of microorganisms by adjusting the chemical balance in the liquid.
Most preservatives take into account the coping ability of multiple types of microorganisms in their formulations, especially in the control of bacteria and fungi, using a compounding method to improve the range and time of antibacterial effect. For example, some products can play a continuous role against rapidly multiplying Gram-negative bacteria, and also have a protective effect on mold and other fungal microorganisms, thereby extending the service life of the processing fluid.

Effects in practical applications
In industrial applications, the effects of preservatives are often manifested as clear processing fluids, no odor, stable foam, and extended tank liquid service life. The antibacterial effect of preservatives can be indirectly observed by regularly detecting changes in the number of microorganisms or pH values. In a long-term operating system, if the preservative is added properly and the total number of bacteria is controlled within a reasonable range, the processing fluid can continue to maintain a stable state and reduce the frequency of maintenance.
Due to the differences in the composition ratio of different types of metalworking fluids, their microorganisms adapt to different environments. Therefore, when selecting preservatives, the type of liquid and working conditions should be considered to ensure that they work in the target environment. For example, in liquids containing more vegetable oils or emulsifiers, fungi and yeasts are more likely to grow, and products with special inhibitory capabilities should be selected.