Production of the long-chain alcohols octanol, decanol, and dodecanol by Escherichia coli.
As a follow-up to earlier studies on the emission of long-chain alcohols from broth cultures of Gram-negative enteric bacteria, E. coli was examined for the production of 1-octanol, 1-decanol, and 1-dodecanol. Ten strains of E. coli cultured in tryptic soy broth were assayed for volatile metabolites using solid-phase microextraction. Long-chain alcohols were produced by all strains with 1-decanol predominating with production ranging from 23.6 ng mL(-1) to 148 ng mL(-1). The production of long-chain alcohols followed the onset of the exponential growth phase of the broth culture. Doubling the concentration of glucose (5 g L(-1)) in the broth had no effect on the concentration of long-chain alcohols produced. Addition of octanoic, decanoic, or dodecanoic acids (as K(+) salts) to the broth (100 mg L(-1)) markedly increased the production of the corresponding alcohols by E. coli, ranging from a 13-fold increase for decanol to a 51-fold increase for dodecanol. However, decanol remained the predominant alcohol detected in all assays. These neutral volatile alcohols may have application as vapor-phase indicators for certain classes of bacteria, particularly, Gram-negative enteric bacteria.
Hamilton-Kemp
Thomas
T
Department of Horticulture, University of Kentucky, Lexington, Kentucky, USA. tkemp@uky.edu
Newman
Melissa
M
Collins
Randall
R
Elgaali
Hesham
H
Yu
Keshun
K
Archbold
Douglas
D
D002849:Chromatography, Gas; D007851:Dodecanol / Q000378:metabolism*; D004926:Escherichia coli / Q000737:chemistry / Q000378:metabolism*; D000442:Octanols / Q000378:metabolism*
D000442:Octanols; D007851:Dodecanol