title: Intraspecies cellular fatty acids heterogeneity of Lactobacillus plantarum strains isolated from fermented foods in Ukraine.
abstract: The intraspecies heterogeneity of cellular fatty acids composition of Lactobacillus plantarum strains isolated from Ukrainian traditional fermented foods was examined. Seven cellular fatty acids were identified. All Lact. plantarum strains investigated contained C16:0 (from 7·54 to 49·83% of total fatty acids), cC18:1 (3·23-38·67% of total fatty acids) and cycC19:0 acids (9·03-67·68% of total fatty acids) as the major fatty acids. The tC18:1 acid made up 1·47-22·0% of the total fatty acids. The C14:0 and C16:1 acids were present in small amounts (0·22-6·96% and 0·66-7·42% respectively) in most Lact. plantarum strains. Differences in relative contents of some fatty acids between Lact. plantarum strains depending on the source isolation were found. Isolates of dairy origin contained slightly greater levels of the C16:0 and tC18:1 fatty acids and lower levels of the cC18:1 than strains obtained from fermented vegetables. The origin of Lact. plantarum strains affects their fatty acids composition, which in turn, appears to be related to their ability to growth under stress factors.
  
  
  CONCLUSIONS
  Cellular fatty acids composition is an important chemotaxonomic characteristic of bacterial cells. At the same time cellular fatty acids play a key role in maintaining the viability of micro-organisms in different environmental conditions. In this study, intraspecies heterogeneity of cellular fatty acids composition of Lactobacillus plantarum strains was examined. This work provides novel and important information about a relationship between cellular fatty acids composition of Lact. plantarum strains and source of isolation or stress resistance profile. Our results showed that cellular fatty acids composition is quite diverse among Lact. plantarum strains derived from different sources and may reflect previous cell's history. Our findings should be considered in chemotaxonomic studies of lactic acid bacteria and its ecology.
authors.affiliation: Department of Physiology of Industrial Micro-organisms, Zabolotny Institute of Microbiology and Virology National Academy of Science of Ukraine, Kiev, Ukraine.
authors.forename: I
authors.initials: I
authors.lastname: Garmasheva
authors.affiliation: Department of Physiology of Industrial Micro-organisms, Zabolotny Institute of Microbiology and Virology National Academy of Science of Ukraine, Kiev, Ukraine.
authors.forename: O
authors.initials: O
authors.lastname: Vasyliuk
authors.affiliation: Department of Physiology of Industrial Micro-organisms, Zabolotny Institute of Microbiology and Virology National Academy of Science of Ukraine, Kiev, Ukraine.
authors.forename: N
authors.initials: N
authors.lastname: Kovalenko
authors.affiliation: Laboratory of Biological Polymer Compounds, Zabolotny Institute of Microbiology and Virology National Academy of Science of Ukraine, Kiev, Ukraine.
authors.forename: A
authors.initials: A
authors.lastname: Ostapchuk
authors.affiliation: Department of Physiology of Industrial Micro-organisms, Zabolotny Institute of Microbiology and Virology National Academy of Science of Ukraine, Kiev, Ukraine.
authors.forename: L
authors.initials: L
authors.lastname: Oleschenko
mesh_terms: D043302:Cultured Milk Products / Q000382:microbiology*; D005227:Fatty Acids / Q000032:analysis / Q000737:chemistry*; D005285:Fermentation; D048191:Lactiplantibacillus plantarum / Q000145:classification* / Q000254:growth & development / Q000302:isolation & purification; D010802:Phylogeny; D014455:Ukraine; D014675:Vegetables / Q000382:microbiology*
chemical_list: D005227:Fatty Acids
keywords: Lactobacillus plantarum; cellular fatty acid; fatty acids composition; fermented foods; stress resistance