Effect of Long Chain Fatty Acids on Bacterial Growth

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Abstract
Toxicity of the long chain fatty acids for bacteria can be abolished by admixture with serum albumin, or by esterifica-tion even when the resulting ester is completely dispersible in water. When supplied to the medium in a nontoxic form, a variety of long chain fatty acids (saturated and unsatu-rated) can enhance the growth of tubercle bacilli. The growth of a certain unidentified strain of micrococcus appears dependent upon the presence of small concentrations of oleic, linoleic, linolenic or arachidonic acids in the culture medium.