Nutritional Alteration of the Fatty Acid Composition of a Thermophilic Bacillus Species
The fatty acid composition of a thermophilic Bacillus sp. was altered by the addition of isobutyrate, isovalerate, α-methylbutyrate, leucine, and isoleucine to the growth medium. With isobutyrate, 81% of the fatty acids had 16 carbon atoms and 79% were iso-fatty acids with an even number of carbon a...
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| Pubblicato in: | J Bacteriol |
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| Autore principale: | |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
American Society for Microbiology (ASM)
1973
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| Accesso online: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC246461/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4752936/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/jb.116.3.1096-1099.1973 |
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