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Cellular fatty acid composition ofPlanococcus halophilus NRCC 14033 as affected by growth temperature and salt concentration

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Abstract

The cellular fatty acid composition ofPlanococcus halophilus NRCC 14033 grown at different temperatures and salt concentrations was studied. Increase of the temperature or salt concentration in the growth medium resulted in an increase of saturated fatty acid content with a concomitant decrease of branched-chain acids. This result suggested, for this bacterium, phenotypic adaptation to changes in both temperature and salt concentration in the natural environment.

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Authors and Affiliations

  1. Department of Microbiology, Faculty of Pharmacy, University of Granada, 18001, Granada, Spain

    Mercedes Monteoliva-Sanchez & Alberto Ramos-Cormenzana

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  1. Mercedes Monteoliva-Sanchez
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  2. Alberto Ramos-Cormenzana
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Monteoliva-Sanchez, M., Ramos-Cormenzana, A. Cellular fatty acid composition ofPlanococcus halophilus NRCC 14033 as affected by growth temperature and salt concentration. Current Microbiology 15, 133–136 (1987). https://doi.org/10.1007/BF01577260

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  • DOI: https://doi.org/10.1007/BF01577260

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