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. 1985 Apr;162(1):263–270. doi: 10.1128/jb.162.1.263-270.1985

Effects of temperature and sodium chloride concentration on the phospholipid and fatty acid compositions of a halotolerant Planococcus sp.

K J Miller
PMCID: PMC218983  PMID: 3980436

Abstract

The phospholipid headgroup composition and fatty acid composition of a gram-positive halotolerant Planococcus sp. (strain A4a) were examined as a function of growth temperature (5 to 35 degrees C) and NaCl content (0 to 1.5 M) of the growth medium. When the growth temperature was decreased, the relative amount of mono-unsaturated branched-chain fatty acids increased. When Planococcus sp. strain A4a was grown in media containing high NaCl concentrations, the relative amount of the major fatty acid, Ca15:0, increased. The relative amount of anionic phospholipid also increased when the NaCl concentration of the growth medium was increased. The increase in anionic phospholipid content resulted from a decrease in the relative mole percent content of phosphatidylethanolamine and an increase in the relative mole percent content of cardiolipin.

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Selected References

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