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Literature DB >> 14043995

FATTY ACID COMPOSITION OF LIPIDS FROM STREPTOCOCCUS CREMORIS AND STREPTOCOCCUS LACTIS VAR. MALTIGENES.

Abstract

MacLeod, Patricia (University of Connecticut, Storrs) and Joseph P. Brown. Fatty acid composition of lipids from Streptococcus cremoris and Streptococcus lactis var. maltigenes. J. Bacteriol. 85:1056-1060. 1963.-A method for the extraction of lipids from bacterial cells, involving grinding in a ball mill, is described. Cells of Streptococcus lactis var. maltigenes and S. cremoris yielded 5.3 and 5.5%, respectively, of their dry cellular weights as lipid. The lipids of both organisms were separated into three fractions by thin-layer chromatography. Two of these fractions have been classified: one fraction containing phospho- and perhaps glycolipids and the other containing triglycerides. The unidentified fraction was probably either mono- or diglyceride in nature. The fatty acid composition of the total lipid as well as that of each of the separated lipid components from the two lactic strains were compared.

Entities: Chemical Disease Species

Keywords: CHEMISTRY; CHROMATOGRAPHY; EXPERIMENTAL LAB STUDY; FATTY ACIDS; LIPIDS; STREPTOCOCCUS

Mesh：

Substances：

Year: 1963 PMID： 14043995 PMCID： PMC278284 DOI： 10.1128/jb.85.5.1056-1060.1963

Source DB: PubMed Journal: J Bacteriol ISSN： 0021-9193 Impact factor: 3.490

7 in total

1. [On thin layer chromatography of cerebral lipids, their conversion and decomposition products].

Authors: H JATZKEWITZ; E MEHL
Journal: Hoppe Seylers Z Physiol Chem Date: 1960-10-17

2. Qualitative and quantitative determination of the fatty acids by gas-liquid chromatography.

Authors: A T JAMES
Journal: Methods Biochem Anal Date: 1960

3. A simple method for the isolation and purification of total lipides from animal tissues.

Authors: J FOLCH; M LEES; G H SLOANE STANLEY
Journal: J Biol Chem Date: 1957-05 Impact factor: 5.157

4. The chemical nature of the fatty acids of Lactobacillus casei.

Authors: K HOFMANN; S M SAX
Journal: J Biol Chem Date: 1953-11 Impact factor: 5.157

5. Cyclopropane ring blosynthesis.

Authors: T Y LIU; K HOFMANN
Journal: Biochemistry Date: 1962-01 Impact factor: 3.162

6. The chemical nature of the fatty acids of Lactobacillus arabinosus.

Authors: K HOFMANN; R A LUCAS; S M SAX
Journal: J Biol Chem Date: 1952-04 Impact factor: 5.157

7. Quantity and fatty acid composition of lipid extracted from cells of Streptococcus lactis.

Authors: P MACLEOD; R G JENSEN; G W GANDER; J SAMPUGNA
Journal: J Bacteriol Date: 1962-04 Impact factor: 3.490

7 in total

8 in total

8. Development of a targeted HPLC-ESI-QqQ-MS/MS method for the quantification of sulfolipids from a cyanobacterium, selected leafy vegetables, and a microalgae species.

Authors: Judith Fischer; Mascha Treblin; Tobias Sitz; Sascha Rohn
Journal: Anal Bioanal Chem Date: 2021-01-22 Impact factor: 4.142

8 in total

FATTY ACID COMPOSITION OF LIPIDS FROM STREPTOCOCCUS CREMORIS AND STREPTOCOCCUS LACTIS VAR. MALTIGENES.

1. [On thin layer chromatography of cerebral lipids, their conversion and decomposition products].

2. Qualitative and quantitative determination of the fatty acids by gas-liquid chromatography.

3. A simple method for the isolation and purification of total lipides from animal tissues.

4. The chemical nature of the fatty acids of Lactobacillus casei.

5. Cyclopropane ring blosynthesis.

6. The chemical nature of the fatty acids of Lactobacillus arabinosus.

7. Quantity and fatty acid composition of lipid extracted from cells of Streptococcus lactis.

1. Phospholipids of Streptococcus faecalis.

2. Fatty acid composition of Aerobacter aerogenes.

3. Fine structure and fatty acid composition of a motile streptococcus.

4. Effect of cultural conditions on trimethylsilyl-sugar profiles of Streptococcus mutans.

5. N-METHYL GROUPS IN BACTERIAL LIPIDS.

6. LIPIDS OF SARCINA LUTEA. I. FATTY ACID COMPOSITION OF THE EXTRACTABLE LIPIDS.

7. Membrane lipids determine the antibiotic activity of the lantibiotic gallidermin.

8. Development of a targeted HPLC-ESI-QqQ-MS/MS method for the quantification of sulfolipids from a cyanobacterium, selected leafy vegetables, and a microalgae species.