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Susceptibility of Escherichia coli O157 and non-O157 isolates to lactate.大肠杆菌O157和非O157分离株对乳酸的敏感性。
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Augmentation of killing of Escherichia coli O157 by combinations of lactate, ethanol, and low-pH conditions.乳酸、乙醇和低pH条件组合增强对大肠杆菌O157的杀灭作用。
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大肠杆菌O157和非O157分离株对L-乳酸比对D-乳酸更敏感。

Escherichia coli O157 and non-O157 isolates are more susceptible to L-lactate than to D-lactate.

作者信息

McWilliam Leitch E C, Stewart C S

机构信息

Rowett Research Institute, Bucksburn, Aberdeen AB21 9SB, United Kingdom.

出版信息

Appl Environ Microbiol. 2002 Sep;68(9):4676-8. doi: 10.1128/AEM.68.9.4676-4678.2002.

DOI:10.1128/AEM.68.9.4676-4678.2002
PMID:12200331
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC124064/
Abstract

The antimicrobial effect of L-lactate was much greater than that of D-lactate over a range of concentrations for Escherichia coli O157 and non-O157 strains. Despite this, the intracellular pHs and membrane potentials of L-lactate- and D-lactate-treated cells were similar, suggesting that these factors are not involved in the antimicrobial action of L-lactate.

摘要

在一系列浓度范围内，L-乳酸对大肠杆菌O157和非O157菌株的抗菌作用远大于D-乳酸。尽管如此，用L-乳酸和D-乳酸处理的细胞的细胞内pH值和膜电位相似，这表明这些因素与L-乳酸的抗菌作用无关。