Table 1.
Percent fatty acid and fatty alcohol composition of isolated natural neutral lipid fractions (wax ester and triacylglyceride) from different bacteria
| Product | Neutral lipid component obtained from specific bacteria (%)a |
||||
|---|---|---|---|---|---|
| M. aquaeolei | P. cryohalolentis | A. baylyi | R. jostii, sample 1 | R. jostii, sample 2 | |
| Acids | |||||
| C14 | 3.2 | 0.5 | 3.2 | 2.9 | |
| C15 | 2.0 | 12.4 | |||
| C15:1 | 1.0 | ||||
| C16 | 43.9 | 8.6 | 34.2 | 34.0 | 24.5 |
| C16:1b | 26.1 | 10.8 | 9.0 | 6.6 | |
| C17 | 2.4 | 19.4 | |||
| C17:1 | 3.4 | 20.0 | |||
| C18 | 70.5 | 11.7 | 26.4 | 3.7 | |
| C18:1 | 26.8 | 20.9 | 42.7 | 19.6 | 9.6 |
| Alcohols | |||||
| C16 | 47.6 | 8.7 | 29.2 | ||
| C16:1 | 1.4 | 46.3 | 6.8 | ||
| C18 | 5.6 | 79.7 | 24.6 | ||
| C18:1 | 45.3 | 11.6 | 53.7 | 29.4 | |
The results presented are area percent values for all identified fatty acids or all identified fatty alcohols from the neutral lipids isolated and shown in Fig. 2. R. jostii was grown multiple times under the conditions described in Materials and Methods but partitioned into different percentages of wax esters and TAGs in individual growths, independent of the growth conditions and medium composition described. The two isolations presented here (R. jostii 1 and R. jostii 2) represent growths that yielded predominantly one or the other class (as shown in Fig. 2) and are used here to illustrate the differences in the fatty acid profiles for these two growths.
Two peaks were identified to be C16:1 by GC/MS and are assumed to be differing isomers of this acid; for these results, the areas of both peaks were combined and are reported as one value here.