Effect of growth temperature and salt concentration on the fatty acid composition of Flavobacterium halmephilum CCM2831

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Abstract

Abstract In this study the fatty acid composition of Flavobacterium halmephilum CCM2831 grown at different temperatures and salt concentrations is reported. At elevated growth temperatures the amount of cellular saturated long-chain acids (C18:0 and C20:0) and the branched-chain acid br-C17:0 increased, and the concentrations of both cyclic acids and the branched chain acid br-C15:0 decreased. Increasing the salt concentration in the medium resulted in a gradual increase in cellular cyclopropanoic acids and a concomitant decrease in the monounsaturated fatty acid content.

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