Growth-Inhibitory Effect of d-Tryptophan on Vibrio spp. in Shucked and Live Oysters.

and are important human pathogens that are frequently transmitted via consumption of contaminated raw oysters. A small amount of d-tryptophan (d-Trp) inhibits some foodborne pathogenic bacteria in high-salt environments. In this study, we aimed to evaluate the antibacterial effect of d-Trp on and in culture media, artificial seawater, and shucked and live oysters.

Characteristics of d-Tryptophan as an Antibacterial Agent: Effect of Sodium Chloride Concentration and Temperature on Escherichia coli Growth Inhibition.

We previously reported that d-tryptophan exhibits adverse effects on bacterial physiology under osmotic stress. However, the mechanism by which d-tryptophan acts as an inhibitor and/or incompatible solute for bacterial growth has not yet been investigated in detail. In this study, we aimed to determine how osmotic pressure and temperature affect the antimicrobial effect of d-tryptophan.