Smirnov V V, Churkina L N, Vasiurenko Z P, Kiprianova E A, Garagulia A D
Antibiotiki. 1984 Mar;29(3):201-5.
The antibiotic AL-87 resistant variant of S. aureus 209P was grown on the antibiotic-free medium. The study on its fatty acid composition showed that it was analogous to the fatty acid composition of the initial sensitive strain with the predominance of branched fatty acids. However, when the resistant variant was grown on the antibiotic-containing medium, it was characterized by a markedly changed fatty acid composition with the predominance of the straight chain saturated and unsaturated fatty acids, mainly hexadecanoic and octadecenic acids. The fatty acid composition of the resistant variant grown in the presence of the antibiotic was close to that of a wide range of gram-positive and gram-negative microogranisms.
金黄色葡萄球菌209P的耐抗生素AL-87变体在不含抗生素的培养基上生长。对其脂肪酸组成的研究表明，它类似于初始敏感菌株的脂肪酸组成，以支链脂肪酸为主。然而，当抗性变体在含抗生素的培养基上生长时，其脂肪酸组成发生了明显变化，以直链饱和脂肪酸和不饱和脂肪酸为主，主要是十六烷酸和十八碳烯酸。在抗生素存在下生长的抗性变体的脂肪酸组成与多种革兰氏阳性和革兰氏阴性微生物的脂肪酸组成相近。
