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一些影响大肠杆菌中环丙烷酸形成的因素。

Some factors affecting cyclopropane acid formation in Escherichia coli.

作者信息

Knivett V A, Cullen J

出版信息

Biochem J. 1965 Sep;96(3):771-6. doi: 10.1042/bj0960771.

DOI:10.1042/bj0960771
PMID:5324304
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC1207215/
Abstract
  1. The fatty acid composition of the extractable lipids of Escherichia coli varied with growth conditions. 2. The principal fatty acids were palmitic acid, hexadecenoic acid, octadecenoic acid and the cyclopropane acids, methylenehexadecanoic acid and methyleneoctadecanoic acid. 3. Cyclopropane acid formation from monoenoic acids was increased by acid media, poor oxygen supply, or high growth temperature. 4. Cyclopropane acid formation was decreased by alkaline media, well oxygenated conditions, the presence of citrate, or lack of Mg(2+).
摘要
  1. 大肠杆菌可提取脂质的脂肪酸组成随生长条件而变化。2. 主要脂肪酸为棕榈酸、十六碳烯酸、十八碳烯酸以及环丙烷酸、亚甲基十六烷酸和亚甲基十八烷酸。3. 酸性培养基、低氧供应或高生长温度会增加单烯酸形成环丙烷酸的过程。4. 碱性培养基、良好的充氧条件、柠檬酸盐的存在或镁离子的缺乏会减少环丙烷酸的形成。

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2
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本文引用的文献

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EFFECT OF TEMPERATURE ON THE COMPOSITION OF FATTY ACIDS IN ESCHERICHIA COLI.温度对大肠杆菌脂肪酸组成的影响
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