Abstract
Three differentStreptomyces cinnamonensis strains (viz. standard, regulatory, and non-differentiating) were grown in a synthetic medium containing 0–4% NaCl and the composition of total cellular fatty acids was analyzed. The increasing salt concentration resulted in an increasing proportion of even-numbered straight-chain fatty acids, mostly at the expense of branched-chain fatty acids. Unsaturated fatty acids, palmitoleic acid in particular, represent the major proportion of straight-chain fatty acids.
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Pospíšil, S., Řezanka, T. Changes in fatty acid branching and unsaturation ofStreptomyces cinnamonensis as a response to NaCl concentration. Folia Microbiol 39, 187–190 (1994). https://doi.org/10.1007/BF02814646
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DOI: https://doi.org/10.1007/BF02814646