Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 no. 3 vol. 5 2015-12-01 2015-12-01 GC-MS ANALYSIS OF CHANGE IN FATTY ACID COMPOSITION OF HALOBACTERIUM BACILLUS LICHENIFORMIS HSW-16 UNDER VARYING SALINITY CONDITION 290 292 EN Rajnish Prakash Singh Rajnish Prakash Singh Somesh Mishra Somesh Mishra Smita Raghuvanshi Smita Raghuvanshi Prabhat Nath Jha Prabhat Nath Jha The salt concentration have a pronounced effect on fatty acid composition, therefore the adaption of fatty acid composition of a halophilic bacterium Bacillus licheniformis HSW-16, grown at different concentration of NaCl (0 mM, 150 mM, 175 mM, 200 mM) was studied. The common fatty acid observed at various salt concentration were tetratriacontane, triacontane, tetracosane and pentacosane etc..As the salinity increases from 150 mM to 200 mM, the bacterium started to accumulating the long chain alkanes and fatty alcohol, suggesting the adaption of bacterium through accumulation varying fatty acids for counteracting the increased salinity and maintaining its osmotic balance in the changing environment.
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