全细胞长链脂肪酸在假丝酵母属分类中的应用初探

本文用气相色谱法测定了35株假丝酵母全细胞长链脂肪酸的组成和含量,并运用主分量分析法处理数据,对菌株进行分类。测定结果表明,这些菌株中共含有38种脂肪酸,其中软脂酸(C_(16:0))、棕榈油酸(C_(16:1))、硬脂酸(C_(18:0))、油酸(C_(18:1))、亚油酸(C_(18:2))和亚麻酸(C_(18:3发))等脂肪酸的含量较高,它们占总含量的90％以上。对脂肪酸的主分量分析将35株假丝酵母分为两个类群,分群结果与表观性状聚类分析的结果相似,根据脂肪酸对一些菌株亲缘关系的测定也有与表观性状分析类似的结果。酵母菌全细胞脂肪酸的分析为探索酵母菌系统分类关系提供了一可行的方法。

THE USE OF CELLULAR LONG-CHAIN FATTY ACID COMPOSITIONS IN THE CLASSIFICATION OF STRAINS BELONGING TO THE YEAST GENUS CANDIDA

Cellular long-chain fatty acid compositions of 35 strains of the genus Candida were analyzed as methyl esters by using gas chromatography. Principal components analysis was used to analyze the quantitative fatty acid results. It was shown that 38 kinds of fatty acids were presented in these strains, but some fatty acids, i. e. palmitic (C_(16:0)), palmitoleic (C_(16:1)), stearic (C_(18:0)). oleic (C_(18:1)), linoleic (C_(18:2)), and lenolenic acid (C_(18:3)), were major fatty acids, they accounted for over 90% of total contents. Based on the results of the principal component analysis of fatty acid data, 35 strains were divided into two groups, and relationship among some strains were determinated. Compared with the results of cluster analysis of phenotypic characteristics, a similar result was given by analysis of fatty acids. It indicated that the cellular fatty acid were useful for classifications in Candida strains.