Open AccessEffect of growth temperature and salt concentration on the fatty acid composition of Flavobacterium halmephilum CCM2831
Author(s) -
MonteolivaSanchez M.,
RamosCormenzana A.
Publication year - 1986
Publication title -
fems microbiology letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.899
H-Index - 151
eISSN - 1574-6968
pISSN - 0378-1097
DOI - 10.1111/j.1574-6968.1986.tb01210.x
Subject(s) - flavobacterium , composition (language) , chemistry , salt (chemistry) , food science , fatty acid , biochemistry , long chain , bacteria , organic chemistry , biology , pseudomonas , linguistics , philosophy , genetics , polymer science
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 (C 18:0 and C 20:0 ) and the branched‐chain acid br‐C 17:0 increased, and the concentrations of both cyclic acids and the branched chain acid br‐C 15:0 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.