Abstract
Mycobacteria synthesize considerable quantities of a wide variety of fatty acids. In the mycolic acid series, for example, fatty acids containing over 80 carbon atoms have been detected. They represent the major lipid components of the cell walls of these organisms, and many studies have been devoted to their characterization. The shorter chain fatty acids (below C40) have also been studied extensively, especially the branched chain series.1 In fact mycobacteria produce highly complex mixtures of fatty acids. In Mycobacterium phlei, for example, more than 40 different fatty acids from C12 to C36 have been detected by gas chromatography-mass spectrometry (GC-MS).2
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Prome, JC., Aurelle, H., Couderc, F., Prome, D., Savagnac, A., Treilhou, M. (1990). Structural Determination of Unsaturated Long Chain Fatty Acids from Mycobacteria by Capillary Gas Chromatography and Collision Activation Dissociation Mass Spectrometry. In: Fox, A., Morgan, S.L., Larsson, L., Odham, G. (eds) Analytical Microbiology Methods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-3564-9_11
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