Open AccessEffect of Temperature on the Fatty Acid Composition of the Extreme Thermophiles,Bacillus caldolyticusandBacillus caldotenax
Author(s) -
A.H. Weerkamp,
W. Heinen
Publication year - 1972
Publication title -
journal of bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.652
H-Index - 246
eISSN - 1067-8832
pISSN - 0021-9193
DOI - 10.1128/jb.109.1.443-446.1972
Subject(s) - biology , thermophile , bacillus (shape) , bacillales , fatty acid , food science , bacillaceae , bacteria , biochemistry , microbiology and biotechnology , bacillus subtilis , enzyme , genetics
Gas chromatographic analysis of extracts fromBacillus caldolyticus andBacillus caldotenax grown at 60, 70, or 80 C showed that both contain branched-chain fatty acids as major constituents at all temperatures tested. With increasing temperature, a decrease of i-C15 and an increase of i-C17 fatty acids were observed in both strains, as well as a decrease of i-C16 fatty acids corresponding to an increase of n-C16 fatty acids. The most obvious difference was that the shifts observed withB. caldolyticus occurred mainly upon raising the temperature to 10 C above, and inB. caldotenax upon lowering the temperature to 20 C below, the optimal growth temperature.
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