Cellular fatty acids analysis in the identification of lactic acid bacteria.
The main factors affecting the cellular fatty acid composition such as cultivation temperature, pH and NaCl content of cultivation medium, growth stage and the method of fat isolation are summarised. The effects of these factors on the fatty acids patterns are compared with those found after the cultivation of several strains of Lactobacillus sake and L. pentosus.
Gilarová
R
R
Department of Food Preservation and Meat Technology, Institute of Chemical Technology, Prague, Czech Republic.
Voldrich
M
M
Demnerová
K
K
Cerovský
M
M
Dobiás
J
J
D002849:Chromatography, Gas; D003470:Culture Media; D005227:Fatty Acids / Q000032:analysis* / Q000737:chemistry; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000737:chemistry* / Q000145:classification / Q000254:growth & development; D012965:Sodium Chloride; D013045:Species Specificity; D013696:Temperature
D003470:Culture Media; D005227:Fatty Acids; D012965:Sodium Chloride