Naidoo J
J Gen Microbiol. 1981 May;124(1):173-9. doi: 10.1099/00221287-124-1-173.
The inhibition of Staphylococcus aureus by fatty acids was pH dependent. The inhibitory properties of myristic acid were greater at pH 5.5 than at pH 7, whereas those of linoleic acid were less at pH 5.5 than at pH 7. Seven clinical penicillin-resistant cultures survived better in the presence of linoleic acid at pH 5.5 than did their sensitive counterparts. The resistance to linoleic acid in most plasmid-carrying cultures at pH 5.5 was probably not due to the production of penicillinase, but to some other determinants carried by the plasmid.
脂肪酸对金黄色葡萄球菌的抑制作用依赖于pH值。肉豆蔻酸在pH 5.5时的抑制特性比在pH 7时更强，而亚油酸在pH 5.5时的抑制特性比在pH 7时更弱。七种临床耐青霉素培养物在pH 5.5的亚油酸存在下比其敏感对应物存活得更好。大多数携带质粒的培养物在pH 5.5时对亚油酸的抗性可能不是由于青霉素酶的产生，而是由于质粒携带的一些其他决定因素。
