Effect of temperature on Fatty Acid composition of a white thermus strain

K M Nordström

doi:10.1128/aem.59.6.1975-1976.1993

Effect of temperature on Fatty Acid composition of a white thermus strain

Appl Environ Microbiol. 1993 Jun;59(6):1975-6. doi: 10.1128/aem.59.6.1975-1976.1993.

Author

K M Nordström¹

Affiliation

¹ Laboratory of Biochemistry and Microbiology, Department of Chemical Engineering, Helsinki University of Technology, Kemistintie 1A, Espoo 02150, Finland.

Abstract

A white Thermus sp. strain, NCIMB 11245, showed high levels of anteiso C(17:0), anteiso C(17:1), normal C(16:1), and iso C(16:0) with low levels of iso C(15:0) + iso C(17:0) in comparison to yellow-pigmented strains. The fatty acid composition may be associated with precursor metabolism or the absence of carotene pigmentation.