Share

BEHAVIOUR OF MICROORGANISMS AT LOW TEMPERATURE: FATTY ACID COMPOSITION IN BACTERIAL MEMBRANES.

[In Japanese. / En japonais.]

Author(s) : ISHIDA Y.

Type of article: Article

Summary

A LIQUID CRYSTALLINE STATE IN A BACTERIAL MEMBRANE LIPID IS ESSENTIAL FOR THE PROTEIN IN THE LIPID BILAYER TO MEDIATE VARIOUS FUNCTIONS. THE TRANSITION TEMPERATURE FOR THE GEL TO REACH THE LIQUID CRYSTALLINE PHASE IS DEPENDENT MAINLY UPON THE CHAIN LENGTH AND THE GEOMETRY OF FATTY ACID CHAINS. THE FATTY ACID COMPOSITION OF MEMBRANE LIPIDS CHANGES RAPIDLY IN RESPONSE TO ALTERATIONS IN THE ENVIRONMENTAL TEMPERATURE AND THERE IS ALSO AN APPRECIABLE DIFFERENCE IN THE FATTY ACID COMPOSITION BETWEEN A PSYCHROPHILE, MESOPHILE AND THERMOPHILE.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1988-2529
  • Languages: Japanese
  • Source: Trans. JAR - vol. 4 - n. 3
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (6)
See the source

Indexing