Fatty Acids from Vegetative Cells and Spores of
            <i>Bacillus stearothermophilus</i>

Yao, M.; Walker, H. W.; Lillard, D. A.

doi:10.1128/jb.102.3.877-878.1970

Cited by 26 publications

(13 citation statements)

References 13 publications

(10 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A decrease in the total amount of branched fatty acids with increasing growth temperature has been reported in several investigations of Bacillus species (4,8,44,47,52,56). This trend was most obvious in B. stearothermophilus (8,47,56) and was, in this species, accompanied by a drastic increase in the amount of n-C16. In strain Ot 32 grown between 50 and 70°C and in strain Ft R32, the total amounts of branched fatty acids decreased 8 and 15% (mol/mol), respectively, with concomitant increases in the amounts of n-C16 and n-C18.…”

Section: Discussionmentioning

confidence: 74%

“…The synthesis of unsaturated acids by the genus Bacillus has been reported for B. stearothermophilus (8,15,56) and for a number of mesophilic and psychrophilic species (15,21,22 with n-Cl6 and iso-C16 replaced iso-C15 at 40°C.…”

Section: Discussionmentioning

confidence: 99%

“…The fatty acid compositions of lipids from Bacillus species grown at different temperatures have been investigated (4,8,22,44,47,52,56). The species most commonly used was B. stearothermophilus.…”

mentioning

confidence: 99%

See 2 more Smart Citations

Lipid and protein composition of membranes of Bacillus megaterium variants in the temperature range 5 to 70 degrees C

Rilfors¹,

Wieslander²,

Ståhl³

1978

J Bacteriol

View full text Add to dashboard Cite

Membranes were prepared from four temperature range variants of Bacillus megaterium: one obligate thermophile, one facultative thermophile, one mesophile, and one facultative psychrophile, covering the temperature interval between 5 and 700C. The following changes in membrane composition were apparent with increasing growth temperatures: (i) the relative amount of iso fatty acids increased and that of anteiso acids decreased, the ratio of iso acids to anteiso acids being 0.34 at 50C and 3.95 at 700C, and the pair iso/anteiso acids thus seemed to parallel the pair saturated/unsaturated acids in their ability to regulate membrane fluidity; (ii) the relative amount of long-chain acids (016 to C18) increased fivefold over that of short-chain acids (014 and C15) between 5 and 700C; (iii) the relative amount of phosphatidylethanolamine increased, and this phospholipid accordingly dominated in the thermophilic strains, whereas diphosphatidylglycerol was predominant in the two other strains; and (iv) the ratio of micromoles of phospholipid to milligrams of membrane protein increased threefold between 5 and 700C. Moreover, a quantitative variation in membrane proteins was evident between the different strains. Briefly, membrane phospholipids with higher melting points and packing densities appeared to be synthesized at elevated growth temperatures. Most microorganisms alter their membrane composition in response to changes in the environmental temperature. The physical properties of the membrane lipid bilayer are believed to be important for this temperature adaptation. Escherichia coli thus maintains a nearly constant fluidity of its membrane lipids over its entire temperature range of growth, a process called "homeoviscous adaptation" (45). The mechanism, in this case, involves the production of membrane lipids containing a higher proportion of saturated fatty acids relative to unsaturated ones at higher temperatures.

show abstract

Section: Discussionmentioning

confidence: 74%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Lipid and protein composition of membranes of Bacillus megaterium variants in the temperature range 5 to 70 degrees C

Rilfors¹,

Wieslander²,

Ståhl³

1978

J Bacteriol

View full text Add to dashboard Cite

show abstract

“…Although the significance Of the difference in the fatty acid composition between vegetative cells and spores is unknown, one possibility is that it provides a unique method of increasing the rigidity of spore membrane lipids by decreasing the low melting point (23 C) a-C15 fatty acid and increasing the high melting point (54 C) n-C14 fatty acid (28). Studies on other Bacilli (29)(30)(31) have also reported variations in the fatty acid composition between spores and vegetative cells, but the direction of this change has not been consistently towards increasing the high melting point fatty acids in membrane lipids.…”

Section: Fatty Acid Composition Of Vegetative Cells and Spores Grown mentioning

confidence: 99%

Fatty acid and phospholipid composition ofBacillus megaterium spores with altered germination properties

Vary

1982

Lipids

View full text Add to dashboard Cite

The ability of spores to trigger germination was altered by growing spores at either a suboptimal temperature or in a rich medium modified by substituting L-isoleucine for D-glucose. Compared to the control, spores grown in the presence of isoleucine germinated more readily between 20 and 28 C, while spores grown at 20 C germinated slower than the control at any temperature tested. Analysis of the composition of these spores indicated that spores grown in the presence of isoleucine had much higher levels of anteiso-C15 fatty acids than the control, while the phospholipid composition and the phospholipid to protein ratio were unchanged. The fatty acid composition for spores grown at 20 C was comparable to that of the control spores, but the levels of diphosphatidylglycerol and phosphatidylglycerol were altered as well as the ratio of phospholipid to protein. Steady-state fluorescent anisotropy measurements were made with 1,6-diphenyl-1,3,5-hexatriene incorporated into membrane isolated from these spores. The membranes from spores grown in the presence of isoleucine were more "fluid" between 10 and 20 C than membranes from the control spores. Membranes from 20 C grown spores were less "fluid" between 10 and 38 C than membranes from the control spores. These results show that triggering of spore germination was altered by growing spores under conditions that altered the composition of spore membranes.

show abstract

“…The class of fatty acid present in greatest quantity in thermophilic bacteria is iso-branched (1,20,26). In the gram-positive organisms examined, lowering the incubation temperature for growth generally results in an increased proportion of unsaturated fatty acids, whereas a lowering of the incubation temperature for gramnegative thermophilic bacteria results in a larger proportion of small, branched-chain fatty acid in the cells (12,23,28).…”

mentioning

confidence: 99%

Effect of growth substrate on thermal death of thermophilic bacteria

Merkel¹,

Perry²

1977

Appl Environ Microbiol

View full text Add to dashboard Cite

The heat sensitivity of gram-negative, hydrocarbon-utilizing thermophilic bacteria was altered by a change in growth substrate. Thermophilic strains CC-6, BI-1, and LEH-1, grown with acetate or n-heptadecane as the carbon source, had a higher survival rate when incubated 5°C above their maximum growth temperature than cells of the same organism after growth on glucose or glycerol. There was a correlation between the growth substrate, heat resistance, and the ratios of cellular n-hexadecanoic acid/branched hexadecanoic acid and n-heptadecanoic acid/branched heptadecanoic acid. The bacterial cells that were more heat resistant had ratios of straight-chain/branched-chain fatty acids above 1.0, whereas the heat-sensitive cells had ratios below 0.6.

show abstract

Fatty Acids from Vegetative Cells and Spores of Bacillus stearothermophilus

Abstract: In spores of Bacillus stearothermophilus produced at 45 and 55 C, branched-chain fatty acids predominated in the former and straight-chain acids in the latter.

Cited by 26 publications

References 13 publications

Lipid and protein composition of membranes of Bacillus megaterium variants in the temperature range 5 to 70 degrees C

Lipid and protein composition of membranes of Bacillus megaterium variants in the temperature range 5 to 70 degrees C

Fatty acid and phospholipid composition ofBacillus megaterium spores with altered germination properties

Effect of growth substrate on thermal death of thermophilic bacteria

Contact Info

Product

Resources

About