Antibacterial activity of shrimp chitosan against Escherichia coli

The effects of cell age, reaction temperature, pH value, and salts on the i nhibitory activity of shrimp chitosan (98% deacetylated) against Escherichi a coli were investigated. The age of a bacterial culture affected its susce ptibility to chitosan, with cells in the late exponential phase being most sensitive to chitosan. Higher temperature (25 and 37 degrees C) and acidic pH increased the bactericidal effects of chitosan. Sodium ions (100 mM Na+) might complex with chitosan and accordingly reduce chitosan's activity aga inst E. coli. Divalent cations at concentrations of 10 and 25 mM reduced th e antibacterial activity of chitosan, in the order of Ba2+ > Ca2+ > Mg2+. C hitosan also caused leakage of glucose and lactate dehydrogenase from E. co li cells. These data support the hypothesis that the mechanism of chitosan antibacterial action involves a cross-linkage between the polycations of ch itosan and the anions on the bacterial surface that changes the membrane pe rmeability.