Kaneda T
J Bacteriol. 1967 Mar;93(3):894-903. doi: 10.1128/jb.93.3.894-903.1967.
Fatty acids produced by 22 strains of 10 species of the genus Bacillus were analyzed on a very efficient and selective gas-liquid chromatographic column. All of the 10 species, alvei, brevis, cereus, circulans, licheniformis, macerans, megaterium, polymyxa, pumilus, and subtilis, produced eight fatty acids, six branched (anteiso-C(15), anteiso-C(17), iso-C(14), iso-C(15), iso-C(16), and iso-C(17)) and two normal (n-C(14) and n-C(16)). In all cases, the six branched-chain fatty acids made up over 60% of the total fatty acids. In addition to the eight fatty acids, B. cereus produced four extra fatty acids, three branched (anteiso-C(13), iso-C(12), and iso-C(13)) and one monoenoic-n-C(16). Furthermore, there were distinct differences in the relative amounts of fatty acids produced between B. cereus and the remaining nine species. B. cereus produced iso-C(15) fatty acid in the largest amount on a glucose-yeast extract medium as well as on Pennassay Broth. On the other hand, for the remaining nine species, anteiso-C(15) fatty acid was the major fatty acid from the glucose-yeast extract medium, whereas the amount of iso-C(15) fatty acid from Penassay Broth became comparable to that of anteiso-C(15) fatty acid. Mechanisms and various factors affecting the fatty acid distribution pattern in the 10 Bacillus species are discussed.
在一根高效且具选择性的气液色谱柱上，对芽孢杆菌属10个种的22个菌株所产生的脂肪酸进行了分析。这10个种，即蜂房芽孢杆菌、短短芽孢杆菌、蜡样芽孢杆菌、环状芽孢杆菌、地衣芽孢杆菌、浸麻芽孢杆菌、巨大芽孢杆菌、多粘芽孢杆菌、短小芽孢杆菌和枯草芽孢杆菌，均产生8种脂肪酸，其中6种为支链脂肪酸（anteiso-C(15)、anteiso-C(17)、iso-C(14)、iso-C(15)、iso-C(16)和iso-C(17)），2种为直链脂肪酸（n-C(14)和n-C(16)）。在所有情况下，6种支链脂肪酸占总脂肪酸的比例超过60%。除了这8种脂肪酸外，蜡样芽孢杆菌还产生4种额外的脂肪酸，3种为支链脂肪酸（anteiso-C(13)、iso-C(12)和iso-C(13)）以及1种单烯直链脂肪酸n-C(16)。此外，蜡样芽孢杆菌与其余9个种所产生的脂肪酸相对含量存在明显差异。在葡萄糖-酵母提取物培养基以及彭纳试验肉汤中，蜡样芽孢杆菌产生的iso-C(15)脂肪酸量最大。另一方面，对于其余9个种，anteiso-C(15)脂肪酸是葡萄糖-酵母提取物培养基中的主要脂肪酸，而彭纳试验肉汤中iso-C(15)脂肪酸的量与anteiso-C(15)脂肪酸相当。文中讨论了影响这10种芽孢杆菌脂肪酸分布模式的机制及各种因素。
