Open AccessEffect of pyridine on the fatty acid composition of Pimelobacter sp.
Author(s) -
Rhee SungKeun,
Lee Gyun Min,
Kim Young Bae,
Lee SungTaik
Publication year - 1996
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.1574-6968.1996.tb08375.x
Subject(s) - fatty acid , composition (language) , chemistry , biochemistry , bacteria , pyridine , substrate (aquarium) , food science , biology , organic chemistry , linguistics , genetics , ecology , philosophy
The fatty acid composition of Pimelobacter sp. is of the complex type. When pyridine was used as a sole inhibitory substrate, the fatty acid composition of Pimelobacter sp. was quite different from that within other readily available substrates. When compared with the fatty acid composition in a complex medium, the proportion of isopalmitic acid ( iso ‐C 16:0 ) drastically decreased from 68.4% to 7.7%, while the proportion of anteisoheptadecanoic acid ( anteiso ‐C 17:0 ) remained almost constant at ca. 7%. Concomitantly, this decrease of the branched‐chain fatty acid was accompanied by the increase of the straight‐chain, especially long‐chain, fatty acid such as heptadecanoic (C 17:0 ), octadecenoic (Cig:i), 10‐methylheptadecanoic (10‐me‐18) and 10‐methyloctadecanoic (10‐me‐19) acids. Consequently, in response to membrane active organic solvents, Pimelobacter sp. was found to regulate its membrane fatty acid composition in a fashion different from Gram‐negative bacteria.