Effects of Cultural Conditions on the Cellular Fatty Acid Composition of Lactobacillus heterohiochii, an Alcoholophilic Bacterium

Abstract

Effects of cultural conditions on the fatty acid composition of Lactobacillus heterohiochii were studied with the special reference to the formation of unusually long chain fatty acids (C₂₀ and longer ones). The fatty acid composition did not significantly alter throughout cultural ages, and the acids with unusually long chains were synthesized under a variety of conditions. The proportion of the unusual acids rose with an increase in the concentration of yeast-extract in media. No unequivocal relationship between alcohol concentration of media and the chain lengths of the fatty acids was observed. The raise in alcohol concentration resulted in a significant increase of the ratio of total unsaturated to saturated acids (U/S ratio). The U/S ratio decreased with the rise of growth temperature below 25°C, but it stayed constant at temperature higher than 28°C.