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Dependence of fatty acid composition of Listeria spp. on growth temperature
M Püttmann1, N Ade, H Hof
1Institute for Clinical Chemistry, Faculty for Clinical Medicine Mannheim, University of Heidelberg, Germany.
Research in Microbiology
|May 1, 1993
Abstract:
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.