Table - link % of total wt
||Bacteria Shewanella oneidensis MR-1
||Abboud R et al., Low-temperature growth of Shewanella oneidensis MR-1. Appl Environ Microbiol. 2005 Feb71(2):811-6. DOI: 10.1128/AEM.71.2.811-816.2005 p.815 table 3PubMed ID15691935
||P.812 left column 3rd paragraph: "For lipid analysis, cells were removed from centrifuge tubes while frozen with sequential washes of methanol and phosphate buffer. Dichloromethane was added to these solvents to a ratio of 1:2:0.8 (dichloromethane-methanol-phosphate buffer). This extraction mixture formed the first phase of a modified Bligh and Dyer lipid extraction (refs 6, 11). Phospholipid fatty acids were analyzed following the protocols detailed in Findlay (ref 9), which involved conversion of the phospholipid fatty acids to fatty acid methyl ester by treatment to 0.2 N KOH in methanol and analyzed by gas chromatography (Agilent Technologies, model 6890N). Fatty acids were identified by coelution with known standards and gas chromatographic/mass spectrometric analysis. The fatty acid nomenclature used in this study followed that of Findlay and Dobbs (ref 10)."
||P.813 left column bottom line to right column top paragraph: "Phospholipids of cells of S. oneidensis MR-1 grown at 3°C and 22°C contained the same complement of fatty acids, although growth temperature was correlated with significant shifts in composition (Table 3). Phospholipid fatty acid profiles of cells grown at 22°C contained three major fatty acids (16:1ω7, i15:0, and 16:0), while profiles of cells grown at 3°C were dominated by i15:0. The changes in composition were also evident as a decrease in fatty acid chain length (20.57 ± 5.70 versus 66.79 ± 2.19% of the fatty acids were 16 carbons or greater in length at 3°C and 22°C, respectively), a decrease in the proportion of unsaturated fatty acids (13.49 ± 5.99 versus 44.57 ± 1.85 3°C versus 22°C), and an increase in the proportion of branched fatty acids (82.44 ± 5.99 versus 27.21 ± 1.62 for 3°C versus 22°C)."