Role of beta-oxidation in inhibiting Lactobacillus leichmanii by fatty acids

The effect of saturated fatty acids from 6:0 to 16:0 and oleic acid on L. leichmanii ATCC 4797 growing in non-skim-milk media was determined. The inhibition by lauric acid was higher than that obtained with any other fatty acid. A mutant (MC12) resistant to the fatty acid inhibition with high beta -...

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Veröffentlicht in:	Current microbiology 1983-01, Vol.9 (2), p.105-110
Hauptverfasser:	Kairuz, M.S.N. de, Oliver, G, Ruiz Holgado, A.A.P. de, Farias, R.N
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacteriology Biological and medical sciences dairy products food microbiology food processing Fundamental and applied biological sciences. Psychology Growth, nutrition, cell differenciation Microbiology
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Zusammenfassung:	The effect of saturated fatty acids from 6:0 to 16:0 and oleic acid on L. leichmanii ATCC 4797 growing in non-skim-milk media was determined. The inhibition by lauric acid was higher than that obtained with any other fatty acid. A mutant (MC12) resistant to the fatty acid inhibition with high beta -oxidation activity was also studied. A positive correlation between the ability of L. leichmanii ATCC 4797 and its derivative MC12 to degrade fatty acids and their resistance to the fatty acid inhibition is shown in this report.
ISSN:	0343-8651 1432-0991
DOI:	10.1007/BF01568917