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Effect of temperature on fatty acid composition of a white Thermus strain

Applied and Environmental Microbiology
DOI: 10.1128/aem.59.6.1975-1976.1993
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Abstract

A white Thermus sp. strain, NCIMB 11245, showed high levels of anteiso C(17:0), anteiso C(17:1), normal C(16:1), and iso C(16:0) with low levels of iso C(15:0) + iso C(17:0) in comparison to yellow-pigmented strains. The fatty acid composition may be associated with precursor metabolism or the absence of carotene pigmentation.

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APA

Nordstrom, K. M. (1993). Effect of temperature on fatty acid composition of a white Thermus strain. Applied and Environmental Microbiology. https://doi.org/10.1128/aem.59.6.1975-1976.1993

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