Arch Microbiol. 2013 Nov;195(10-11):759-64. doi: 10.1007/s00203-013-0928-0.
Short-chain fatty acids (SCFAs) are used to preserve food and could be a tool for control of fire blight caused by Erwinia amylovora on apple, pear and related rosaceous plants. Neutralized acids were added to buffered growth media at 0.5–75 mM and tested at pHs ranging from 6.8 to 5.5. Particularly at low pH, SCFAs with a chain length exceeding that of acetic acid such as propionic acid were effective growth inhibitors of E. amylovora possibly due to uptake of free acid and its intracellular accumulation. We also observed high inhibition with monochloroacetic acid. An E. billingiae strain was as sensitive to the acids as E. amylovora or E. tasmaniensis. Fire blight symptoms on pear slices were reduced when the slices were pretreated with neutralized propionic acid. Propionic acid is well water soluble and could be applied in orchards as a control agent for fire blight.
短链脂肪酸（SCFAs）被用于食品保存，可能成为控制苹果、梨和相关蔷薇科植物上由欧文氏菌引起的火疫病的工具。中和后的酸被添加到缓冲生长培养基中，浓度为 0.5-75mM，并在 pH 值为 6.8 到 5.5 的范围内进行测试。特别是在低 pH 值下，链长超过乙酸的 SCFAs，如丙酸，是欧文氏菌的有效生长抑制剂，可能是由于游离酸的摄取及其在细胞内的积累。我们还观察到一氯乙酸具有很高的抑制作用。与欧文氏菌或塔斯曼尼亚欧文氏菌相比， billingiae 菌株对酸的敏感性相同。用中和后的丙酸预处理梨片时，梨片上的火疫病症状减少。丙酸水溶性好，可作为火疫病防治剂在果园中使用。
