Chilling cells enhances the bactericidal action of fatty acids on Escherichia coli.
Preincubation at 0 C considerably increased the bactericidal action of 0.4% nonanoic and decanoic acids on Escherichia coli K-12 154. This lethal effect seemed to be dependent on the media used to grow the bacteria. Stationary-phase cells were more sensitive than those from exponential cultures. A mutant (FA31) resistant to the bactericidal action of "cold shock" and 0.4% deconoic acid was isolated from E. coli FA23 (AN E. coli 154 derivative able to grow on 0.1% decanoic acid) by a recycling selection procedure. Other E. coli strains tested showed behavior similar to that of strain K-12 154. The chilling of cells as a tool to improve the bactericidal action of fatty acids in foods is discussed.
D000900:Anti-Bacterial Agents; D003080:Cold Temperature; D003652:Decanoic Acids / Q000494:pharmacology; D004926:Escherichia coli / Q000187:drug effects* / Q000254:growth & development; D005227:Fatty Acids / Q000494:pharmacology*; D005503:Food Additives; D005519:Food Preservation; D009154:Mutation
D000900:Anti-Bacterial Agents; D003652:Decanoic Acids; D005227:Fatty Acids; D005503:Food Additives