Effect of pyridine on the fatty acid composition of Pimelobacter sp. |
| |
Authors: | Sung-Keun Rhee Gyun Min Lee Young Bae Kim Sung-Taik Lee |
| |
Institution: | Department of Biological Sciences, Korea Advanced Institute of Science and Technology 373-1, Kusong-Dong, Yusong-Gu, Taejon 305-701, South Korea; Department of Food Technology, Korea University, Seoul, South Korea |
| |
Abstract: | Abstract The fatty acid composition of Pimelobacter sp. is of the complex type. When pyridine was used as a sole inhibitory substrate, the fatty acid composition of Pimelobacter sp. was quite different from that within other readily available substrates. When compared with the fatty acid composition in a complex medium, the proportion of isopalmitic acid ( iso -C16:0) drastically decreased from 68.4% to 7.7%, while the proportion of anteisoheptadecanoic acid ( anteiso -C17:0) remained almost constant at ca. 7%. Concomitantly, this decrease of the branched-chain fatty acid was accompanied by the increase of the straight-chain, especially long-chain, fatty acid such as heptadecanoic (C17:0), octadecenoic (Cig:i), 10-methylheptadecanoic (10-me-18) and 10-methyloctadecanoic (10-me-19) acids. Consequently, in response to membrane active organic solvents, Pimelobacter sp. was found to regulate its membrane fatty acid composition in a fashion different from Gram-negative bacteria. |
| |
Keywords: | Pyridine Fatty acid composition Pimelobacter sp |
|
|