Table 5.
Fatty acid compositions (as percentage of the total fatty acids present) in Vibrio aestuarianus strains from cockles and oysters, V. aestuarianus type strain and related species
Strains: 1, V. aestuarianus subsp. cardii subsp. nov. 12/122 3T3T; 2, V. aestuarianus subsp. francensis subsp. nov. 02/041T; 3, V. aestuarianus subsp. aestuarianus subsp. nov. LMG 7909T; 4, V. furnisii LMG 7910T; 5, V. ordalii LMG 13544T. tr, Trace; –, not detected. Values are percentages of total fatty acids.
|
Fatty acid |
1 |
2 |
3 |
4 |
5 |
|---|---|---|---|---|---|
|
C12 : 0 |
4.4 (0.4) |
4 |
3.2 |
6.7 |
– |
|
C12 : 0 3-OH |
2.1 (0.4) |
3.4 |
1.3 |
6.1 |
4.5 |
|
iso-C14 : 0 |
1.2 (0.1) |
2.1 |
tr |
– |
– |
|
C14 : 0 |
4.8 (1.7) |
8.7 |
4 |
4.5 |
5.9 |
|
iso-C16 : 0 |
4.1 (1.4) |
5.4 |
5.6 |
tr |
– |
|
C16 : 0 |
18.6 (1.5) |
16.3 |
13.4 |
12 |
19.2 |
|
C18 : 1 ω7c |
14.5 (2.7) |
11.3 |
22.6 |
17.1 |
23.4 |
|
Summed feature 2 |
2.9 (1.6) |
2.3 |
1.1 |
6.7 |
1.5 |
|
Summed feature 3 |
41.6 (1.8) |
34.6 |
41.8 |
37.5 |
39.8 |