Effect of temperature on Fatty Acid composition of a white thermus strain.
A white Thermus sp. strain, NCIMB 11245, showed high levels of anteiso C(17:0), anteiso C(17:1), normal C(16:1), and iso C(16:0) with low levels of iso C(15:0) + iso C(17:0) in comparison to yellow-pigmented strains. The fatty acid composition may be associated with precursor metabolism or the absence of carotene pigmentation.
Nordström
K M
KM
Laboratory of Biochemistry and Microbiology, Department of Chemical Engineering, Helsinki University of Technology, Kemistintie 1A, Espoo 02150, Finland.