Variation in the structure and bacteriophage-inactivating capacity of Salmonella anatum lipopolysaccharide as a function of growth temperature.

Growth temperature affects both the structure and the phage-inactivating capacity of Salmonella anatum A1 lipopolysaccharide. Whereas S. anatum cells normally synthesize smooth lipopolysaccharide when grown at physiological temperature (37 degrees C), a partial smooth-rough transition occurs when cells are grown at low temperature (20 to 25 degrees C). The synthesis at low growth temperature of lipopolysaccharide molecules lacking O-antigen was detected both by increased sensitivity of cells to the rough-specific bacteriophage Felix O-1 and by fractionation of oligosaccharides derived from lipopolysaccharide by mild acid hydrolysis. Growth temperature-induced changes in the structure of S. anatum A1 lipopolysaccharide also affected its ability to inactivate epsilon15, a bacteriophage that binds initially to the O-antigen portion of the molecule. Purified lipopolysaccharide prepared from cells grown at low growth temperature exhibited a higher in vitro phage-inactivating capacity than did lipopolysaccharide prepared from cells grown at physiological temperature (37 degrees C).