Effect of pH on Inhibition of Plasmid-carrying Cultures of Staphylococcus aureus by Lipids
- 1 May 1981
- journal article
- research article
- Published by Microbiology Society in Microbiology
- Vol. 124 (1) , 173-179
- https://doi.org/10.1099/00221287-124-1-173
Abstract
The inhibition of S. aureus by fatty acids was pH dependent. The inhibitory properties of myristic acid were greater at pH 5.5 than at pH 7; those of linoleic acid [a human skin lipid constituent] 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.This publication has 5 references indexed in Scilit:
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