From a population of cells of Pseudomonas aeruginosa sensitive to 33 parts per million (ppm) of quaternary ammonium compound (QAC) and to 0.1 mg/ml of chloramphenicol (CAP), pure strains resistant to 750 ppm and 2.5 mg/ml of these antibacterial substances were isolated. Lipids from the sensitive and resistant cells grown under various conditions were extracted and characterized. Increased lipid biosynthesis was investigated as a possible factor in the resistance of this bacterium to CAP and QAC.Resistant cells grown in medium containing 207 ppm QAC at 25C averaged 77% more total lipid than sensitive cells. Resistant cells grown in the absence of QAC at 25C retained their resistance and averaged 27% more total lipid than sensitive cells. Cells grown at 32C in the presence of QAC contained 8% more total lipid than sensitive cells but less than cells grown at 25C under the same conditions. There was no increased lipid production by QAC-resistant cells grown at 37C in a Fermacell fermentor. Cells grown in CAP-containing medium (2.5 mg/ml) at 25C developed 28% more total lipid than sensitive cells grown in antibiotic-free medium.Gas–liquid chromatograms of the phospholipid, free fatty acid, and triglyceride fractions of the various cell types indicated that the same fatty acids were present. There was a 10% increase of the C18:1 fatty acid in both the phospholipid and free fatty acid fractions of the free lipids of cells grown in a Fermacell fermentor in the presence of CAP or QAC. However, there was no compensatory decrease in any single fatty acid, but rather a general decrease.Sensitive P. aeruginosa contained 14% free lipid and 3% to 6% bound lipid. The major phospholipid was phosphatidyl ethanolamine, which constituted 59% of the total phospholipid fraction of the sensitive cells. Analysis of fatty acids revealed that C16 amounted to 34%, C18:1 19%, and C16:1 and C18 each about 5% of the total present. These four fatty acids accounted for 63% of the free lipid present in the sensitive cells.
A review of free fatty acid determination methods for palm cooking oil
