TY - JOUR
T1 - Production of the long-chain alcohols octanol, decanol, and dodecanol by Escherichia coli
AU - Hamilton-Kemp, Thomas
AU - Newman, Melissa
AU - Collins, Randall
AU - Elgaali, Hesham
AU - Yu, Keshun
AU - Archbold, Douglas
PY - 2005/8
Y1 - 2005/8
N2 - As a follow-up to earlier studies on the emission of long-chain alcohols from broth cultures of Gram-negative enteric bacteria, E. coli was examined for the production of 1-octanol, 1-decanol, and 1-dodecanol. Ten strains of E. coli cultured in tryptic soy broth were assayed for volatile metabolites using solid-phase microextraction. Long-chain alcohols were produced by all strains with 1-decanol predominating with production ranging from 23.6 ng mL -1 to 148 ng mL-1. The production of long-chain alcohols followed the onset of the exponential growth phase of the broth culture. Doubling the concentration of glucose (5 g L-1) in the broth had no effect on the concentration of long-chain alcohols produced. Addition of octanoic, decanoic, or dodecanoic acids (as K+ salts) to the broth (100 mg L-1) markedly increased the production of the corresponding alcohols by E. coli, ranging from a 13-fold increase for decanol to a 51-fold increase for dodecanol. However, decanol remained the predominant alcohol detected in all assays. These neutral volatile alcohols may have application as vapor-phase indicators for certain classes of bacteria, particularly, Gram-negative enteric bacteria.
AB - As a follow-up to earlier studies on the emission of long-chain alcohols from broth cultures of Gram-negative enteric bacteria, E. coli was examined for the production of 1-octanol, 1-decanol, and 1-dodecanol. Ten strains of E. coli cultured in tryptic soy broth were assayed for volatile metabolites using solid-phase microextraction. Long-chain alcohols were produced by all strains with 1-decanol predominating with production ranging from 23.6 ng mL -1 to 148 ng mL-1. The production of long-chain alcohols followed the onset of the exponential growth phase of the broth culture. Doubling the concentration of glucose (5 g L-1) in the broth had no effect on the concentration of long-chain alcohols produced. Addition of octanoic, decanoic, or dodecanoic acids (as K+ salts) to the broth (100 mg L-1) markedly increased the production of the corresponding alcohols by E. coli, ranging from a 13-fold increase for decanol to a 51-fold increase for dodecanol. However, decanol remained the predominant alcohol detected in all assays. These neutral volatile alcohols may have application as vapor-phase indicators for certain classes of bacteria, particularly, Gram-negative enteric bacteria.
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U2 - 10.1007/s00284-005-4469-x
DO - 10.1007/s00284-005-4469-x
M3 - Article
C2 - 15991057
AN - SCOPUS:23844495232
SN - 0343-8651
VL - 51
SP - 82
EP - 86
JO - Current Microbiology
JF - Current Microbiology
IS - 2
ER -