Open AccessThe effect of the growth medium composition on the fatty acids of Rhodothermus marinus and ‘ Thermus thermosphilus ’ HB‐8
Author(s) -
Chung Ana Paula,
Nunes Olga C.,
Tindall Brian J.,
Costa Milton S.
Publication year - 1993
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.1574-6968.1993.tb06416.x
Subject(s) - biochemistry , thermus thermophilus , yeast extract , yeast , biology , growth medium , chemistry , bacteria , fermentation , gene , genetics , escherichia coli
Two strains of Rhodothermus marinus from Iceland, three strains of Rhodothermus sp. from the Azores, and ‘ Thermus thermophilus ’ HB‐8 were grown in basal salt medium 162 with yeast extract plus tryptone (medium A); yeast extract plus sodium glutamate (medium B); yeast extract alone (medium C) and glutamate alone (medium D). In medium A and C, branched‐chain iso‐C15 and iso‐C17 fatty acids were the major fatty acids, iso‐C16 and normal‐chain fatty acids were minor components. In medium B, the relative proportion of iso‐C16 increased to high levels, and was the major component of the Azorean Rhodothermus strains. In medium D, with glutamate as sole source of carbon and energy, normal‐chain C16 constitued the major component, and normal‐chain fatty acids reached about 50% of the total fatty acids.