← Back to Search
Cellular Fatty Acid Composition OfPlanococcus Halophilus NRCC 14033 As Affected By Growth Temperature And Salt Concentration
M. Monteoliva-Sánchez, A. Ramos-Cormenzana
Published 2005 · Chemistry
Save to my Library
Download PDFAnalyze on Scholarcy
The cellular fatty acid composition ofPlanococcus halophilus NRCC 14033 grown at different temperatures and salt concentrations was studied. Increase of the temperature or salt concentration in the growth medium resulted in an increase of saturated fatty acid content with a concomitant decrease of branched-chain acids. This result suggested, for this bacterium, phenotypic adaptation to changes in both temperature and salt concentration in the natural environment.
This paper references
Lipid and protein composition of membranes of Bacillus megaterium variants in the temperature range 5 to 70 degrees C.
L. Rilfors (1978)
ESR studies on the membrane properties of a moderately halophilic bacterium. II. Effect of extreme growth conditions on liposome properties.
H. Hara (1980)
Physical properties of membrane lipids: biological relevance and regulation.
J. Cronan (1975)
Alterations in normal fatty acid composition in a temperature-sensitive mutant of a thermophilic bacillus
K. Souza (2004)
Numerical Taxonomy of Moderately Halophilic Gram-negative Rods
A. Ventosa (1982)
Thick viscous structures in the lipid membrane of a moderately halophilic gram‐negative bacterium
A. Hyono (1979)
Chemotaxonomic fatty acid fingerprints of bacteria grown with, and without, aeration.
D. Drucker (1973)
Structural analysis of molecular species of nocardomycolic acids fromNocardia erythropolis by the combined system of gas chromatography and mass spectrometry
I. Yano (1972)
Planococcus halophilus sp.nov., a Facultatively Halophilic Coccus
T. Novitsky (1976)
Salt-dependent properties of proteins from extremely halophilic bacteria.
J. Lanyi (1974)
Ramos-Cormenzana A (1982) Numerical Taxonomy of moderately halophilic gram-negative rods
A Ventosa (1968)
THE BIOLOGICAL SIGNIFICANCE OF ALTERATIONS IN THE FATTY ACID COMPOSITION OF MICROBIAL MEMBRANE LIPIDS IN RESPONSE TO CHANGES IN ENVIRONMENTAL TEMPERATURE
R. N. Mcelhaney (1976)
Effect of growth temperature and salt concentration on the fatty acid composition of Flavobacterium halmephilum CCM2831
M. Monteoliva-Sánchez (1986)
Comparative studies on the fatty acid composition of moderately and extremely thermophilic bacteria
M. Oshima (2006)
Ramos-Cormenzana A (1986) Effect of growth temperature and salt concentration on the fatty acid composition of Flavobacterium halmephilum CCM 2831
M Monteoliva-Sanchez (1986)
S. Wakil (1962)
Fatty acids from vegetative cells and spores of Bacillus stearothermophilus.
M. Yao (1970)
The lipid composition of a halotolerant species of Staphylococcus epidermidis.
P. Komaratat (1975)
The effect of salt concentration on the phospholipid and fatty acid composition of the moderate halophile Vibrio costicola
K. Hanna (1984)
Effect of NaCl concentration and temperature on the phospholipid and fatty acid compositions of a moderately halophilic bacterium, Pseudomonas halosaccharolytica.
Y. Ohno (1979)
Lipid Phase Transitions and Regulation of Membrane Fluidity in Prokaryotes
D. L. Melchior (1982)
Effects of NaC1 concentration on the envelope components in a moderately halophilic bacterium, Pseudomonas halosaccharolytica
T Hiramatsu (1980)
This paper is referenced by
Effect of salinity of medium on cellular fatty acid composition of marine algaPorphyridium cruentum (Rhodophyceae)
Y. Lee (2004)
Synchronous Effects of Temperature, Hydrostatic Pressure, and Salinity on Growth, Phospholipid Profiles, and Protein Patterns of Four Halomonas Species Isolated from Deep-Sea Hydrothermal-Vent and Sea Surface Environments
Jonathan Z. Kaye (2004)
Identification of sulfoquinovosyl diacylglycerol as a major polar lipid in Marinococcus halophilus and Salinicoccus hispanicus and substitution with phosphatidylglycerol.
G. Sprott (2006)
Strains of Bacillus cereus vary in the phenotypic adaptation of their membrane lipid composition in response to low water activity, reduced temperature and growth in rice starch.
Md Anwarul Haque (2004)