SHORT-CHAIN ORGANIC-ACIDS AT PH 5.0 KILL ESCHERICHIA-COLI AND SALMONELLA SPP WITHOUT CAUSING MEMBRANE PERTURBATION
SHORT-CHAIN ORGANIC-ACIDS AT PH 5.0 KILL ESCHERICHIA-COLI AND SALMONELLA SPP WITHOUT CAUSING MEMBRANE PERTURBATION
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DOI：
10.1111/j.1365-2672.1991.tb04442.x
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发表时间：
1991-02-01
期刊：
影响因子：
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通讯作者：
CHOPRA, I
中科院分区：
文献类型：
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作者：
CHERRINGTON, CA;HINTON, M;CHOPRA, I
在pH 5.0条件下，用0.5 ~ 0.7 mol/l甲酸或丙酸孵育大肠杆菌K12和沙门氏菌时，丙酸的活性高于甲酸。它在60分钟内杀死90%的细胞群，而甲酸则在3小时以上。细胞死亡与培养浊度的降低或膜完整性的丧失无关，因为电镜观察到形态正常的膜，只有一小部分细胞质酶-半乳糖苷酶泄漏到酸处理的大肠杆菌K12培养物的上清液中。
When strains of Escherichia coli K12 and Salmonella spp. were incubated with 0.5-0.7 mol/l formic or propionic acid at pH 5.0, propionic acid was more active than formic acid. It killed 90% of the cell population within 60 min compared with over 3 h for formic acid. Cell death was not associated with a reduction in culture turbidity or a loss of membrane integrity since morphologically normal membranes were observed by electron microscopy and only a small proportion of the cytoplasmic enzyme beta-galactosidase leaked into the supernatant fluid of acid-treated E. coli K12 cultures.