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The effect of temperature on the fatty acid and phospholipid composition ofCephalosporium falciforme andCephalosporium kiliense

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Lipids

Abstract

The effect of temperature on the lipid composition ofCephalosporium falciforme andCephalosporium kiliense, causative agents of maduromycosis, was investigated. The fungi were grown at 28.5 C and 37 C in a chemically defined medium. The lipids were solvent extracted, purified on Sephadex, and separated into their component classes by silicic acid column chromatography. Five lipid classes were found: (a) sterol esters, (b) triacylglycerides, (c) free fatty acids, (d) sterols, and (e) phospholipids. Fatty acids were analyzed by gas liquid chromatography and phospholipids by thin layer chromatography. Temperature induced changes of varying degrees occurred in both the fatty acid phospholipid fractions of each organism.

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Author notes

  1. Edward H. Sawicki

    Present address: Department of Biology, Bronx Community College, 10453, Bronx, New York

Authors and Affiliations

  1. Department of Biological Sciences, St. John's University, 11439, New York, NY

    Edward H. Sawicki & Michael A. Pisano

Authors
  1. Edward H. Sawicki
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  2. Michael A. Pisano
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Sawicki, E.H., Pisano, M.A. The effect of temperature on the fatty acid and phospholipid composition ofCephalosporium falciforme andCephalosporium kiliense . Lipids 12, 125–127 (1977). https://doi.org/10.1007/BF02532984

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  • DOI: https://doi.org/10.1007/BF02532984

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