Evaluating the use of fatty acid profiles to identify deep-sea Vibrio isolates

Hoffmann, Maria; Fischer, Markus; Whittaker, Paul

doi:10.1016/j.foodchem.2010.04.015

Cited by 12 publications

(10 citation statements)

References 13 publications

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“…When cultivated under standard culture conditions, at 28°C, all strains of V. parahaemolyticus tested had an identical FA profile characterized by major amounts of 16:0, 16:1(9c), and 18:1(11c), as also reported by Lambert et al [30]. There are several differences between our data and those reported previously by Hoffmann et al [31], who reported the presence of small amounts of hydroxylauric acid. However, after extensive testing, we are still unable to obtain similar outcomes.…”

Section: Discussionsupporting

confidence: 79%

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Fatty acid profiles of Vibrio parahaemolyticus and its changes with environment

Wang

Mou

2013

J. Basic Microbiol.

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The fatty acid (FA) profiles of 15 strains representing four genera (Vibrio, Pseudomonas, Aeromonas, and Shewanella) and seven species were compared by capillary gas chromatography with flame ionization detection. FA fingerprints of Vibrio parahaemolyticus were established by similarity calculation and principle component analysis. This provided a simple measure for distinguishing V. parahaemolyticus from other bacteria. The similarity scores indicated by correlation coefficient and vector cosine were divided into three regions and suggested that the strains with scores higher than 0.980 probably belonged to V. parahaemolyticus. However, samples with low scores (<0.850) were classified under other genera. Furthermore, the alterations in FA profiles of V. parahaemolyticus in the presence of various environmental pressures were investigated. The production of saturated FA (SFA) increased gradually concomitant with a decreased proportion of unsaturated FA (UFA) with rising temperature. Similarly, the SFA tended to increase at the expense of UFA with prolonged culture time. In addition, V. parahaemolyticus changed its FA profiles to contain increased short-chained FA to resist an acidic environment, whereas alkaline conditions stimulated high production of long-chained FA. Analysis on FA profile is valuable for the physiological study of V. parahaemolyticus and its rapid identification.

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Section: Discussionsupporting

confidence: 79%

“…There are several differences between our data and those reported previously by Hoffmann et al . , who reported the presence of small amounts of hydroxylauric acid. However, after extensive testing, we are still unable to obtain similar outcomes.…”

Section: Discussionmentioning

confidence: 99%

Fatty acid profiles of Vibrio parahaemolyticus and its changes with environment

Wang

Mou

2013

J. Basic Microbiol.

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“…Some features in the spectrum of Figure 2, in particular, the reduced intensity (compared to the base peak at m/z 55) of the ion at m/z 74, generated through McLafferty rearrangement (Scheme S1), seems to be distinctive of methyl branching as reported for e.g., the methyl esters of cis-Δ 11 -octadecenoate and 11-methyl-nonadecanoate [45]. A further support to this suggestion was given by data concerning 11-methyl-octadecenoic acid in other bacteria [46][47][48][49]. Specifically, Rontani et al characterized several methyl-branched FAMEs and reported the mass spectrum of 11-methyl-Δ 12 -octadecenoic acid, which is in excellent agreement with that displayed in Figure 2 [47].…”

Section: Gc-ms Analysis Of Fas From R Sphaeroidessupporting

confidence: 53%

Occurrence of oleic and 18:1 methyl-branched acyl chains in lipids of Rhodobacter sphaeroides 2.4.1

Granafei

Losito

Salivo

et al. 2015

Analytica Chimica Acta

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“…On the other hand, in those samples taken 4, 20 and 40 days after the spill, the bacterial community experienced a change but it eventually returned to its original community state. Most fatty acids included the same proportion of Vibrio fatty acids (Hoffmann et al, 2010), whereas other fatty acids were in less proportion. There were cis fatty acids and absence of trans fatty acids; however, there was a major presence of unsaturated fatty acids.…”

Section: Communitiesmentioning

confidence: 96%