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Alteration in fatty acid chain length inMicrococcus cryophilusgrown at different temperatures

Authors
Journal
Biochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism
0005-2760
Publisher
Elsevier
Publication Date
Volume
231
Issue
1
Identifiers
DOI: 10.1016/0005-2760(71)90277-3

Abstract

Abstract The ‘free’ lipid fraction from Micrococcus cryophilus, grown either at 20° or 0°, contains 95% monoenoic (C 16:1 and C 18:1) and no polyunsaturated fatty acids. There is a 4-fold increase in the C 16:1:C 18:1 ratio when the growth temperature is changed from 20 to 0°. A similar effect is observed for the hydroxy acids of the ‘bound’ lipid fraction.

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