Bactericidal properties of natural and synthetic sea water as influenced by addition of low amounts of organic matter

Abstract

The influence of added organic nutrients on the bactericidal capacity of natural and synthetic sea water was investigated, with special reference to levels below the normal concentration of orgnnic matter in natural sea water. Resting cells of Escherichia coli, Staphylococcus aureus and Serratia marinorubra were used as test organisms. The inactivation of test bacteria in synthetic and filter-sterilized natural sea water could be increased by addition of ZoBell's 2216E-broth (containing peptone and yeast extract), peptone or glucose. This effect of the nutrients depended on chemical nature and concentration as well as on specific properties of the test strains. In regard to peptone, less than 10-4 mg/ml must be added to induce bacterial kill exceeding that observed with unsupplemented controls. With raw sea water, no fundamentally different results were obtained; however, the influence of marine bacteria was clearly discernible. All findings support a previously offered hypothesis of nutrient-dependent antibacterial activity of sea water which is discussed in detail.