Inhibition of bacterial spore growth by fatty acids and their sodium salts
1992
Ababouch, L. | Chaibi, A. | Busta, F.F.
The antimicrobial activity of 11 fatty acids and their salts was tested on spores of Clostridium botulinum 62A. Clostridium sporogenes PA3679, and Bacillus cereus F4165/75. Linolenic acid was the most inhibitory fatty acid and lauric acid was the most inhibitory of the saturated fatty acids. Minimum inhibitory concentrations ranged from 50-150 micrograms/ml for lauric acid, greater than or equal to 150 micrograms/ml for myristic acid, 30-100 micrograms/ml for linoleic acid, and 10-75 micrograms/ml for linolenic acid depending on the strain. Caprylic, capric, palmitic, stearic, arachidic, and erucic acids showed only partial inhibition (44 to 90%) at concentrations as high as 150 micrograms/ml. Addition of 0.2-0.3% (wt/vol) starch neutralized the inhibitory effect of palmitic, linoleic, and linolenic acids but had no effect on lauric acid even when increased to 1%. Lauric, linoleic, and linolenic acids were shown to inhibit spore germination as measured by loss of spore heat resistance.
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