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Fatty Acid Composition of Pseudomonas syringae pv. savastanoi
Author(s) -
Wells J. M.,
Casano F. J.,
Surico G.
Publication year - 1991
Publication title -
journal of phytopathology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.53
H-Index - 60
eISSN - 1439-0434
pISSN - 0931-1785
DOI - 10.1111/j.1439-0434.1991.tb00148.x
Subject(s) - pseudomonas syringae , biology , olea , fraxinus , fatty acid , pseudomonadaceae , pseudomonadales , agar , agar plate , virulence , composition (language) , bacteria , pseudomonas , microbiology and biotechnology , botany , biochemistry , gene , linguistics , genetics , philosophy
Over 85% of total cellular fatty acids of 30 strains of P. syringae pv. savastanoi , grown for one day at 28 °C on King's medium B (KB) agar, were 12:0 (5.0%), 16:0 (27.5%), 16:1 (36.7%) and 18:1 (16.8%). Three hydroxy‐substituted fatty acids comprised 7.2% of the total and 22 other minor components, each occurring at concentrations of less than 1%, comprised an additional 4%. Three percent were unidentified components. Cells grown for 3 and 6 days on KB agar contained lower concentrations of the unsaturated 16:1 (30.4 and 21.1%, respectively), and higher concentrations of branched‐chain and cyclopropane fatty acids than one‐day old cells. No consistent differences in fatty acid composition could be detected between virulent and avirulent strains, nor between pv. savastanoi and other pathovars of P. syringae . However, when cells were grown on a chemically‐defined medium for 6 days, concentrations of 16:0 and a tentatively‐identified 17‐carbon hydroxy fatty acid were higher, and those of 12:0 and 16:1 were lower in strains from Fraxinus than from Olea. P. fluorescens (7 strains) and P. viridiflava (6 strains) could be differentiated from each other but not from P. syringae .