The effect of temperature on the fatty acid and phospholipid composition of Cephalosporium falciforme and Cephalosporium kiliense.

The effect of temperature on the lipid composition of Cephalosporium falciforme and Cephalosporium kiliense, causative agents of maduromycosis, was investigated. The fungi were grown at 28.5 C and 37 C in a chemically defined medium. The lipids were solvent extracted, purified on Sephadex, and separated into their component classes by silicic acid column chromatography. Five lipid classes were found: (a) sterol esters, (b) triacylglycerides, (c) free fatty acids, (d) sterols, and (e) phospholipids. Fatty acids were analyzed by gas liquid chromatography. Temperature induced changes of varying degrees occurred in both the fatty acid and phospholipid fractions of each organism.