Summary
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1.
The higher fatty acids of Achromobacter were identified by gas chromatography, NMR and mass spectrometry as capric, lauric, myristic, 9,10-hexadecenoic, 11,12-octadecenoic, β-hydroxy-myristic and cis-9,10-methylenehexadecanoic acid.
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2.
The composition of the fatty acids is in agreement with the taxonomic classification of Achromobacter. Thus one finds characteristic differences and correspondences with other families of the order of Eubacteriales.
Zusammenfassung
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1.
Die in Achromobacter enthaltenen höheren Fettsäuren wurden mit Hilfe der Gaschromatographie, Kernresonanz- und Massenspektroskopie als Caprin-, Laurin-, Myristin-, Palmitin-, 9,10-Hexadecen-, 11,12-Octadecen-, β-Hydroxymyristin- und cis-9,10-Methylen-Hexadecansäure identifiziert.
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2.
Die taxonomische Stellung von Achromobacter spiegelt sich in seinem Fettsäurespektrum wider, das sowohl charakteristische Unterschiede wie Übereinstimmungen mit anderen Familien der Ordnung Eubacteriales aufweist.
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Abbreviations
- PEGS:
-
Polyäthylenglykolsuccinat.
- NPGS:
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Neopentylglykolsuccinatpolyester.
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Jauch, R., Schiele, U. & Lynen, F. Die höheren Fettsäuren in Achromobacter . Archiv. Mikrobiol. 72, 186–198 (1970). https://doi.org/10.1007/BF00409524
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DOI: https://doi.org/10.1007/BF00409524