Studies on the Utilization of n-Alkane by Pseudomonas aeruginosa AJ 3145 : Part I Extracellular Lipids of Pseudomonas aeruginosa AJ 3145 grown on Kerosene
スポンサーリンク
概要
- 論文の詳細を見る
From above experiments, following results had been obtained. 1. 205 soil samples were collected from different natural sources such as crude oil soaked clayly soil, farm soil, garden soil, road soil and so on. 310 strains of kerosene utilizing bacteria had been isolated. From the screening of lipid producing bacteria, one good strain (No. Y8-1) had been obtained from isolation bacteria. 2. From the studies of physiological and morphological properties, No. Y8-1 strain was identified as Pseudomonas aeruginosa AJ 3145. 3. Pseudomonas aeruginosa AJ 3145 is able to produce 5.0 g/1 of lipid in culture broth after 4 days grown at 30℃ in kerosene medium with shaking culture, but no growth in n-hexane. 4. Non-ester fatty acid, Phospholipid and Glycolipid were the major components of crude lipid. 5. C_<19:0>, C_<17:1> were the major compositions of non-ester fatty acid. In the phospholipid fraction, Phosphatidyl glycerol and Cephalin had been identified. A crystal glycolipid also had been obtained. 6. Several spots of steroid colour reactions had been detected. There was one spot which had equal R_f value and retention time of authentic Estriol.
- 大阪府立大学の論文
- 1970-03-31
著者
-
Yang Chii-dong
University Of Osaka Prefecture Department Of Agricultural Chemistry
-
Murao Sawao
University Of Osaka Prefecture Department Of Agricultural Chemistry
-
OMATA Shojiro
University of Osaka Prefecture, Department of Agricultural Chemistry
-
Omata Shojiro
University Of Osaka Prefecture Department Of Agricultural Chemistry
関連論文
- Studies on the Utilization of n-Alkane by Pseudomonas aeruginosa AJ 3145 : Part II Structure and Antimicrobial Activity of a Glycolipid from Pseudomonas aeruginosa AJ 3145
- Studies on the Utilization of n-Alkane by Pseudomonas aeruginosa AJ 3145 : Part I Extracellular Lipids of Pseudomonas aeruginosa AJ 3145 grown on Kerosene
- Effects of ^Co γ-rays on the Natto Preparation and Bacillus natto