Abstract
Two yellow and two red pigmented strains of Thermus were monitored for changes in fatty acid content and composition with reference to growth phase at the optimum temperature. Fatty acid content per mg of dry weight increased as the cultures aged. In addition the quantities of iso C 15:0, iso C 17:0 and iso C 16:0 increased in yellow pigmented strains, but in red pigmented strains, an increase was seen in iso C 15:0, but C 16:0 and iso C 16:0 levels decreased. Thus the fatty acid composition of these organisms varies with growth phase, and shows also strain specific variability.
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Nordström, K.M. Effect of growth phase on the fatty acid composition of Thermus spp.. Arch. Microbiol. 158, 452–455 (1992). https://doi.org/10.1007/BF00276308
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DOI: https://doi.org/10.1007/BF00276308