Fatty acid impurities in alginate influence the phenol tolerance of immobilized Escherichia coli View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1992-01

AUTHORS

Ruth Diefenbach, Heribert Keweloh, Hans-Jürgen Rehm

ABSTRACT

A short time after the immobilization of Escherichia coli in calcium alginate substantial modifications of the fatty acid patterns of the cells were observed. This effect could be related to lipid impurities in the commercial alginate product used, which could be taken up, at least in part by the microorganisms. The impurities were mainly free fatty acids but sterols were also detected. Immobilization of the cells in alginate material extracted by chloroform or ethanol decreased the tolerance of the cells to phenol as compared with cells immobilized in raw alginate. This effect was diminished if the immobilized cells were exogenously supplied with palmitic acid, which is the main constituent of the fatty acids extracted from alginate. These results indicate that not only fatty acids but also other ingredients of commercial alginate have physiological effects on cells entrapped in this gel material. More... »

PAGES

530-534

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf00170197

DOI

http://dx.doi.org/10.1007/bf00170197

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1052744634

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/1368205


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