Resumo

PUCCI, GRACIELA NATALIA  e  PUCCI, OSCAR HÉCTOR. Changes in Membrane Fatty Acids of Microbacterium esteraromaticum GNP5 with Changes of Temperature and Osmolarity. Acta biol.Colomb. [online]. 2006, vol.11, n.2, pp.61-73. ISSN 0120-548X.

Microbacterium esteraromaticum is a microorganism that is frequently obtained of cultivations coming from landfarming or hydrocarbons biorremediation processes in the central Patagonia (Argentina) and it is subjected to variations of temperature and changes of salinity that take place naturally. Its adaptability to these climatic conditions took us to study the changes of adaptation that take place in the fatty acids of its membranes. This work studied the combined effect of temperature and salt concentration on the membrane fatty acids composition of Microbacterium esteraromaticum GNP5b strain. M. esteraromaticum, as a result of temperature increases, elongated the fatty acids chains (17 atoms of carbon), decreased 15:0 anteiso, and modified the percentage of fatty acids 15:0 iso starting from the respective anteiso. With salinity increases it modifies its composition of fatty acids according to incubation temperature. At 14 and 28 °C it increases the 15:0 iso and 17:0 iso in detriment of their homologous anteiso. At 37 °C this group of fatty acids does not follow the same previous patterns. The chain length, expressed as the index C15/C17, is erratic with salinity increases.

Palavras-chave : fatty acids; temperature; salinity.

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