Effect of Temperature on Fatty Acid Composition of a White Thermus Strain
AUTOR(ES)
Nordström, Katrina M.
RESUMO
A white Thermus sp. strain, NCIMB 11245, showed high levels of anteiso C17:0, anteiso C17:1, normal C16:1, and iso C16:0 with low levels of iso C15:0 + iso C17:0 in comparison to yellow-pigmented strains. The fatty acid composition may be associated with precursor metabolism or the absence of carotene pigmentation.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=182200Documentos Relacionados
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