Effect of L-valine and L-isoleucine on fatty acid composition of Streptomyces hygroscopicus and S. griseus

✍ Scribed by Dr. U. Gräfe; M. Roth; D. Krebs

• Publisher: John Wiley and Sons
• Year: 2007
• Tongue: English
• Weight: 325 KB
• Volume: 22
• Category: Article
• ISSN: 0233-111X
• DOI: 10.1002/jobm.19820220811

✦ Synopsis

Abstract

The effects of L‐valine and L‐isoleucine on the composition of mycelial fatty acids were investigated during growth of differentiation parent strains, of Streptomyces hygroscopicus and Streptomyces griseus as well as their non‐differentiating derivatives (Amy^−^ strains) on a synthetic medium. Both in the Amy^+^ and Amy^−^ strains, in the presence of L‐valine, the portion of the isopalmitic acid (iC16:0) increased, but the addition of L‐isoleucine led to an elevated level of the 12‐methyltetradecanoic acid (aC15:0). The results suggest that the genetically determined alterations in he ratio of both fatty acids in the non‐differentiating derivatives may be due to specific changes in the biosynthetic pathways of both amino acid precursors rather than due tro changes of their catabolism.