Püttmann M, Ade N, Hof H
Institute for Clinical Chemistry, Faculty for Clinical Medicine Mannheim, University of Heidelberg, Germany.
Res Microbiol. 1993 May;144(4):279-83. doi: 10.1016/0923-2508(93)90012-q.
In Listeria spp., various fatty acids are produced; by far the most common members are C15 and C17 chain length fatty acids. This pattern is rather similar in all species. At low temperatures, most of the Listeria are able to change the relative composition whereby more of the C15 fatty acids are produced, which could increase the fluidity of the bacterial cell membrane under these conditions.
在李斯特菌属中，会产生各种脂肪酸；到目前为止，最常见的成员是碳链长度为C15和C17的脂肪酸。这种模式在所有物种中都相当相似。在低温下，大多数李斯特菌能够改变相对组成，从而产生更多的C15脂肪酸，这可以在这些条件下增加细菌细胞膜的流动性。
