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Appl Environ Microbiol. 1962 September; 10(5): 436-440

Evaluation of Factors Affecting the Survival of Escherichia coli in Sea Water¹

VI. Cysteine

Department of Agricultural Microbiology, Rutgers, The State University, New Brunswick, New Jersey

ABSTRACT

The relationship between death of cells of Escherichia coli in artificial sea water and time was established as linear, and statistical tests demonstrated that the most suitable measure of survival was log per cent after 24 hr. Survival of E. coli in water supplemented with cysteine at levels of 0.284 x 10^-6 to 284 x 10^-6M was increased greatly over that in untreated water. To provide an insight into the mode of action of cysteine, the effect of concentration of various sulfhydryl and disulfide compounds was measured, and the influence of several compounds that lack a functional sulfur group but which are capable of affecting oxidation-reduction potential was determined. Moreover, a number of substances related structurally to cysteine were tested to ascertain their influence on the survival of cells of E. coli in artificial sea water. It appeared that the beneficial effect of cysteine was not due to the sulfhydryl group of the amino acid or to the ability of the compound to influence oxidation-reduction potential. Some sulfhydryl compounds had no favorable effect and, in general, disulfides were more active than the corresponding sulfhydryl compounds. Substances that lack a functional sulfur group but influence oxidation-reduction potential had no significant activity. The beneficial effect of a number of compounds related structurally to cysteine indicates that both an amino and carboxyl group are required for activity. It is suggested that cysteine and other amino acids act to increase survival of cells of E. coli in sea water by a chelation mechanism.

² Present address: Fairleigh Dickinson College, Rutherford, N.J.

¹ Paper of the Journal Series, New Jersey Agricultural Experiment Station, New Brunswick, N.J.