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Fatty acid composition of membranes of L-forms ofStreptococcus faecalis andProteus mirabilis cultured at different osmolalities

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Abstract

The fatty acid composition of membranes of L-forms ofStreptococcus faecalis andProteus mirabilis cultured at different osmolalities and in different osmotic stabilizers was examined.S. faecalis L-forms cultured with sucrose in the medium showed a decrease in the unsaturated fatty acid C18∶1 and an increase in the C18 fatty acid and C19 cyclopropane fatty acid. Fatty acid composition ofS. faecalis L-forms cultured in medium containing 1.8% NaCl was similar to the fatty acid composition of L-forms cultured in brain-heart infusion broth (BHI) without osmotic stabilizer and was between the composition of fatty acids of L-forms in BHI with sucrose and that in BHI without 0.5 M sucrose. InProteus mirabilis L-forms, there were differences between L-forms cultured with and without sucrose, but these differences were not comparable to the changes observed inS. faecalis L-forms.P. mirabilis L-forms cultured with and without NaCl in the medium had similar fatty acid compositions.

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Authors and Affiliations

  1. Department of Medicine, Rancho Los Amigos Hospital, 90242, Downey, California, USA

    John Z. Montgomerie

  2. Department of Medicine, University of Southern California School of Medicine, 90033, Los Angeles, California, USA

    John Z. Montgomerie & George M. Kalmanson

  3. Research and Medical Services, Veterans Administration, Wadsworth Hospital Center, 90073, Los Angeles, California, USA

    George M. Kalmanson & Lucien B. Guze

  4. Department of Medicine, University of California at Los Angeles School of Medicine, 90024, Los Angeles, California, USA

    Lucien B. Guze

Authors
  1. John Z. Montgomerie
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  2. George M. Kalmanson
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  3. Lucien B. Guze
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Montgomerie, J.Z., Kalmanson, G.M. & Guze, L.B. Fatty acid composition of membranes of L-forms ofStreptococcus faecalis andProteus mirabilis cultured at different osmolalities. Current Microbiology 6, 301–303 (1981). https://doi.org/10.1007/BF01566881

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  • DOI: https://doi.org/10.1007/BF01566881

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