Table 3. Fatty acid composition of S. amazonensis SB2B during acclimation to osmotic stress. Values represent percent of total fatty acids.
| Time following NaCl pulse | |||||
|---|---|---|---|---|---|
| control 0 min | 15 min | 30 min | 60 min | 90 min | |
| 11:0 iso* | nd | nd | nd | 0.3 | 0.3 |
| 11:0 | nd | nd | nd | 0.3 | nd |
| 12:0 | 3.5 | 2.9 | 3.1 | 2.9 | 2.6 |
| 11:0 3OH | nd | nd | 0.9 | 0.9 | 0.8 |
| 13:0 iso* | 4.5 | 3.8 | 4.3 | 4.8 | 4.6 |
| 13:0 | 0.7 | 0.7 | 1.0 | 1.2 | 1.1 |
| 12:0 iso 3OH* | nd | nd | nd | 0.4 | 0.4 |
| 12:0 3OH | 3.7 | 3.0 | 3.1 | 2.8 | 2.5 |
| 14:0 iso* | 0.5 | 0.5 | 0.7 | 1.1 | 1.3 |
| 14:0 | 2.9 | 2.8 | 2.9 | 2.5 | 2.3 |
| 13:0 iso 3OH* | 5.2 | 4.3 | 5.0 | 5.5 | 5.3 |
| 13:0 3OH/15:1 iso H* | 0.4 | 0.4 | 0.6 | 0.6 | 0.6 |
| 15:0 iso* | 25.7 | 25.8 | 25.5 | 25.2 | 25.9 |
| 15:0 anteiso* | 0.8 | 0.8 | 0.8 | 0.8 | 0.8 |
| 15:1 ω8c | nd | 0.3 | 0.4 | 0.4 | 0.4 |
| 15:1 ω6c | nd | nd | nd | 0.3 | 0.3 |
| 15:0 | 2.1 | 2.3 | 2.4 | 2.8 | 3.2 |
| 14:0 3OH/16:1 iso 1* | 0.5 | 0.4 | 0.5 | 0.4 | 0.4 |
| 16:0 iso* | 0.7 | 0.8 | 0.8 | 1.2 | 1.5 |
| 16:1 ω7c/16:1 ω6c | 19.9 | 19.8 | 17.1 | 15.9 | 15.5 |
| 16:0 | 12.1 | 12.5 | 11.1 | 9.5 | 9.4 |
| 17:1 iso ω9c* | nd | 0.4 | 0.4 | 0.5 | 0.5 |
| 17:0 iso* | 2.8 | 3.1 | 3.0 | 3.0 | 2.9 |
| 17:1 ω8c | 5.2 | 5.6 | 6.2 | 6.8 | 7.5 |
| 17:1 ω6c | 0.5 | 0.6 | 0.8 | 0.9 | 1.0 |
| 17:0 | 1.4 | 1.8 | 2.4 | 2.4 | 2.5 |
| 18:1 ω9c | 2.5 | 2.5 | 2.0 | 1.9 | 1.8 |
| 18:1 ω7c | 3.5 | 4.0 | 4.3 | 3.9 | 3.8 |
| 18:0 | 0.8 | 0.9 | 0.8 | 0.9 | 0.7 |
*Branched chain fatty acids
nd – Not detected