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| Formato: | Recurso digital |
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Zenodo
2021
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| Acceso en línea: | https://doi.org/10.5281/zenodo.15144079 |
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- <p><b>Table 3.</b> Cellular fatty acid composition (%) of R1DC9T (grown in LB+FSW) and closely related members (generally, grown in marine broth; growth medium specifications in the reference articles in the note) of <i>Cytophagales</i> Strains: 1, R1DC9T (data from this study); 2, <i>Marivirga tractuosa</i> DSM 4126T [17]; 3, <i>Roseivirga ehrenbergii</i> SW-152T [64]; 4, <i>Roseivirga misakiensis</i> SK-8T [62]; 5, <i>Fulvivirga kasyanovii</i> KMM 6220T [63]. ND, Not detected. Bold indicates the prevalent fatty acid components in strain R1DC9T (<i>i.e.</i>,> 5%). Fatty acids accounting for less than 1% in all the strains are not reported; TR, trace (<1%).</p><table><thead><tr><th><b>Fatty acid</b></th><th><b>1</b></th><th><b>2</b></th><th><b>3</b></th><th><b>4</b></th><th><b>5</b></th></tr><tr><th colspan="6">Saturated straight chain:</th></tr></thead><tbody><tr><th>C 16:0</th><td>2.8</td><td>–</td><td>–</td><td>–</td><td>–</td></tr><tr><th>C 15:0</th><td>TR</td><td>4.4</td><td>–</td><td>–</td><td>–</td></tr><tr><th>Saturated branched chain:</th><td></td><td></td><td></td><td></td><td></td></tr><tr><th>iso-C 13:0</th><td>TR</td><td>1.2</td><td>4.3</td><td>–</td><td>–</td></tr><tr><th>iso-C 15:0</th><td><b>57.1</b></td><td>36.8</td><td>26.4</td><td>18.1</td><td>31.2</td></tr><tr><th>anteiso-C 15:0</th><td>TR</td><td>–</td><td>4.3</td><td>2.9</td><td>–</td></tr><tr><th>iso-C 16:0</th><td>TR</td><td>3.7</td><td>TR</td><td>–</td><td>–</td></tr><tr><th>iso-C 17:0</th><td><b>5.1</b></td><td>1.2</td><td>TR</td><td>–</td><td>–</td></tr><tr><th>Unsaturated branched chain:</th><td></td><td></td><td></td><td></td><td></td></tr><tr><th>iso-G-C 15:1</th><td>1.5</td><td>23</td><td>27.0</td><td>47.6</td><td>5.1</td></tr><tr><th>iso-G-C 16:1</th><td>–</td><td>1.4</td><td>TR</td><td>1.8</td><td>–</td></tr><tr><th>C 16:1 <i>ω</i> 5 <i>c</i></th><td><b>5.8</b></td><td>–</td><td>–</td><td>–</td><td>–</td></tr><tr><th>anteiso-C 15:1</th><td>–</td><td>–</td><td>0.8</td><td>–</td><td>1.71</td></tr><tr><th>Hydroxylated:</th><td></td><td></td><td></td><td></td><td></td></tr><tr><th>iso-C 15: 3-OH 0</th><td>3.2</td><td>–</td><td>5.7</td><td>6.2</td><td>7.0</td></tr><tr><th>C16:0 3-OH</th><td>3.4</td><td>2.8</td><td>1.9</td><td>6.2</td><td>–</td></tr><tr><th>iso-C 16:0 3-OH</th><td>TR</td><td>2.8</td><td>5.7</td><td>4.7</td><td>–</td></tr><tr><th>C 17:0 2-OH</th><td>–</td><td>–</td><td>1.4</td><td>–</td><td>–</td></tr><tr><th>iso-C 17:0 3-OH</th><td><b>12.8</b></td><td>12.2</td><td>11.1</td><td>9.8</td><td>23.7</td></tr><tr><th>Summed feature 3*</th><td>TR</td><td>TR</td><td>2.4</td><td>–</td><td>24.7</td></tr><tr><th>Summed feature 4*</th><td>1.8</td><td>–</td><td>–</td><td>–</td><td>–</td></tr></tbody></table><p>*Summed features are groups of two or three fatty acids that could not be separated via GLC using the MIDI system. Summed feature 3 comprises iso-C15:0 2-OH and/or C16:1 <i>ω</i> 7 <i>c</i> and/or C16:1 <i>ω</i> 6 <i>c</i> and/or and/or iso-C1 5:0 2-OH. Summed feature 4 comprises iso-C17:1 and/or anteiso-C17:1 B.</p>