The susceptibility of Salmonella spp. to 15 fatty acids was determined in vitro in cultures grown on glucose. Antimicrobial activity was expressed as IC50 (a concentration at which only 50% of the initial glucose in cultures was utilized). Caprylic acid was the only acid inhibiting glucose utilization. In cultures of S. enteritidis, S. infantis and S. typhimurium, IC50 of caprylic acid ranged from 0.75 to 1.17 mg/mL. A moderate adaptation effect was observed as these values increased 1.5-1.8 times when bacteria were subcultured 10 times in media containing a low concentration of caprylic acid (1/3 IC50). No effect of calcium ions added in excess on antimicrobial activity of caprylic acid was observed. Incubation of salmonellas with caprylic acid (1 mg/mL; 30 min) at pH 5.2-5.3 led to a reduction in the concentration of viable cells below the detection limit; 2-6% of Salmonella cells survived at pH 6.3-6.6.

Research Institute of Animal Production 104 01 Prague Uhrínĕves Czechia

See more in PubMed

J Food Prot. 2000 Sep;63(9):1282-6 PubMed

J Nutr. 1999 Jul;129(7):1382-9 PubMed

J Appl Bacteriol. 1973 Dec;36(4):659-75 PubMed

J Hyg (Lond). 1979 Apr;82(2):263-83 PubMed

Int J Antimicrob Agents. 2002 Oct;20(4):258-62 PubMed

J Appl Bacteriol. 1971 Dec;34(4):803-13 PubMed

Appl Environ Microbiol. 2001 Apr;67(4):1979-82 PubMed

Zentralbl Veterinarmed B. 1980;27(8):631-9 PubMed

Reprod Nutr Dev. 1995;35(4):353-65 PubMed

Folia Microbiol (Praha). 2003;48(6):731-5 PubMed

Avian Dis. 1992 Jan-Mar;36(1):139-42 PubMed

Antimicrob Agents Chemother. 1972 Jul;2(1):23-8 PubMed

Oral application of Enterococcus faecium strain EE3 in healthy dogs