Effect of growth temperature and salt concentration on the fatty acid composition of Flavobacterium halmephilum CCM2831

In this study the fatty acid composition of Flavobacterium halmephilum CCM2831 grown at different temperatures and salt concentrations is reported. At elevated growth temperatures the amount of cellular saturated long‐chain acids (C18:0 and C20:0) and the branched‐chain acid br‐C17:0 increased, and...

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Bibliographic Details
Published in:FEMS microbiology letters 1986-01, Vol.33 (1), p.51-54
Main Authors: Monteoliva‐Sanchez, M., Ramos‐Cormenzana, A.
Format: Article
Language:English
Subjects:
Bacteriology
Biological and medical sciences
fatty acids
Flavobacterium halmephilum
Fundamental and applied biological sciences. Psychology
Growth, nutrition, cell differenciation
Microbiology
salinity
temperature
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Summary:In this study the fatty acid composition of Flavobacterium halmephilum CCM2831 grown at different temperatures and salt concentrations is reported. At elevated growth temperatures the amount of cellular saturated long‐chain acids (C18:0 and C20:0) and the branched‐chain acid br‐C17:0 increased, and the concentrations of both cyclic acids and the branched chain acid br‐C15:0 decreased. Increasing the salt concentration in the medium resulted in a gradual increase in cellular cyclopropanoic acids and a concomitant decrease in the monounsaturated fatty acid content.
ISSN:0378-1097
1574-6968
DOI:10.1111/j.1574-6968.1986.tb01210.x