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Effect of L‐valine and L‐isoleucine on fatty acid composition of Streptomyces hygroscopicus and S. griseus
Author(s) -
Gräfe U.,
Roth M.,
Krebs D.
Publication year - 1982
Publication title -
zeitschrift für allgemeine mikrobiologie
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.58
H-Index - 54
eISSN - 1521-4028
pISSN - 0044-2208
DOI - 10.1002/jobm.19820220811
Subject(s) - streptomyces hygroscopicus , valine , isoleucine , streptomyces griseus , biochemistry , streptomycetaceae , amino acid , mycelium , fatty acid , chemistry , catabolism , biosynthesis , streptomyces , actinomycetales , biology , metabolism , leucine , bacteria , botany , enzyme , genetics
The effects of L‐valine and L‐isoleucine on the composition of mycelial fatty acids were investigated during growth of differentiation parent strains, of Streptomyces hygroscopicus and Streptomyces griseus as well as their non‐differentiating derivatives (Amy − strains) on a synthetic medium. Both in the Amy + and Amy − strains, in the presence of L‐valine, the portion of the isopalmitic acid (iC16:0) increased, but the addition of L‐isoleucine led to an elevated level of the 12‐methyltetradecanoic acid (aC15:0). The results suggest that the genetically determined alterations in he ratio of both fatty acids in the non‐differentiating derivatives may be due to specific changes in the biosynthetic pathways of both amino acid precursors rather than due tro changes of their catabolism.