Differentiation of six strains of Bacillus thuringiensis by hydrolyzable fatty acid composition

Autor:	Thomas L. Potter, Bert M. Zuckerman, Joseph Esnard
Rok vydání:	1994
Předmět:	chemistry.chemical_classification Bacillaceae biology Fatty acid Bacillus General Chemistry biology.organism_classification Bacillales Hydrolysate chemistry Biochemistry Bacillus thuringiensis Composition (visual arts) Food science General Agricultural and Biological Sciences Bacteria
Zdroj:	Journal of Agricultural and Food Chemistry. 42:1251-1255
ISSN:	1520-5118 0021-8561
Popis:	Six potential biocontrol strains of Bacillus thuringienis grown under identical conditions on fattyacid-free King's B medium were differentiated on the basis of their hydrolyzable fatty acid content. Thirty-four compounds were identified as their methyl esters in hydrolysates, among which the major fatty acids were i-15.0 (13.7-23.2%), i-13:0 (6.8-10.7%), i-14:0 (5.0-7.7%, 14:0 (3.0-4.1%), a-15:0 (3.9-9.9%), i-16:0 (3.6-7.2%), 16:0 (3.2-11.6%), i-17:0 (3.2-9.8%), 18:0 (tr-13.5%), a monounsaturated C 16 acid (4.5-9.9%), a monounsaturated branched C 17 acid (2.8-5.8), a diunsaturated C 18 acid (0-5.8%), and a monounsaturated C 18 acid (0.3-4.8%)
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b82bc384e184e5f7af67f614c899fb21 https://doi.org/10.1021/jf00041a039 Zobrazit plný text záznamu