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. 2020 Feb 4;14(5):1154–1169. doi: 10.1038/s41396-020-0598-2

Fig. 3. Role of fatty acids in S. sanguinis chain elongation.

Fig. 3

a Comparison of free fatty acids (μM) produced from Cd, SK36, the mixed culture between Cd and SK36 (Cd + SK36) and Cd-supernatant treated SK36 (SK36 + Cd sup). b Identification of the fatty acids present in Cd supernatants (Cd sup) grown in defined medium. Palmitic acid (C16:0), stearic acid (C18:0), and oleic acid (C18:1) are increased in Cd sup compared with the medium control. c Effect of palmitic acid (C16:0), stearic acid, (C18:0), and/or oleic acid (C18:1) on SK36 chain length. SK36 was treated overnight with: 1. Growth medium only, 2. Medium containing the fatty acid diluent (ethanol), 3. Conditioned medium from Cd, 4. Medium containing palmitic acid (0.12 M), 5. Medium containing stearic acid (0.023 M), 6. Medium containing oleic acid (0.17 M), 7. Medium containing palmitic (0.12 M) and stearic acid (0.023 M), 8. Medium containing stearic (0.023 M) and oleic acid (0.17 M), 9. Medium containing palmitic (0.12 M) and oleic acid (0.17 M), and 10. Medium containing palmitic (0.12 M), stearic (0.023 M), and oleic (0.17 M) acid. Bacterial chain length was measured and calculated as described previously. Data are presented as the means ± standard deviations. d Chain length of SK36 in comparison to its mutants ΔfabH and ΔacpP after treatment with Cd supernatant (sup) and the BHI control. The pictures are representative of three independent experiments. Scale bars indicate 10 μm.