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Protection of Escherichia coli from the Lethal Effect of Colicins by High Osmotic Pressure

Laboratory of Fermentation, Department of Agricultural Chemistry, University of Tokyo, Tokyo, Japan

ABSTRACT

The sensitivity of Escherichia coli to the lethal effect of colicin E₂ was reduced by elevation of osmotic pressure of the incubation medium. Optimal protection of the cells from the lethal effect of colicin E₂ was achieved with 0.6 to 0.8 M NaCl or with 0.8 M sucrose containing 0.01 M MgSO₄. Under such conditions, the degradation of deoxyribonucleic acid caused by colicin E₂ was also suppressed markedly. It was concluded that a high concentration of sucrose with Mg⁺⁺ might prevent the action of the adsorbed colicin E₂. A similar protection was observed against the lethal effect of colicin K.