Strains: 1,
All strains were cultured on MA medium for 48 h at 25°C. Some fatty acids amounting to < 0.5% of the total fatty acids in all strains are not listed. tr, trace amounting (< 0.5%); –, not detected.
| Fatty acid | 1 | 2 | 3 | 4 | 5 |
|---|---|---|---|---|---|
| Saturated | |||||
| C12:0 | 0.9 | TR | TR | TR | TR |
| C14:0 | 0.9 | TR | TR | 0.6 | 0.6 |
| C16:0 | 4.3 | 2.3 | 1.7 | 1.3 | 1.7 |
| Unsaturated | |||||
| C15:1 |
TR | TR | 0.63 | TR | TR |
| C17:1 |
TR | 0.7 | 1.3 | 0.9 | 0.6 |
| C17:1 |
TR | TR | 0.6 | 0.5 | TR |
| C18:1 |
TR | 0.6 | TR | TR | TR |
| Branched-chain fatty acid | |||||
| C13:0 iso | 0.6 | TR | 0.8 | 1.1 | 0.5 |
| C14:0 iso | 1.0 | 1.6 | 1.6 | 4.0 | 2.2 |
| C14:0 iso 3OH | TR | 0.7 | TR | TR | 0.6 |
| C14:1 iso E | TR | TR | TR | 1.1 | 0.5 |
| C15:0 iso | 21.8 | 11.7 | 12.6 | 15.8 | 14.6 |
| C15:0 iso 3OH | 12.9 | 5.2 | 8.7 | 5.5 | 4.2 |
| C15:1 iso G | 18.8 | 13.6 | 10.9 | 14.2 | 21.8 |
| C16:0 iso | 1.6 | 2.0 | 1.2 | 3.0 | 3.9 |
| C16:0 iso 3OH | 2.3 | 13.9 | 5.6 | 12.9 | 13.2 |
| C16:1 iso G | 1.0 | 1.7 | TR | TR | 2.4 |
| C16:1 iso H | TR | TR | 1.0 | 1.7 | TR |
| C17:0 iso 3OH | 12.9 | 9.6 | 14.2 | 9.4 | 8.4 |
| C15:0 anteiso | 2.9 | 13.2 | 15.4 | 7.8 | 6.2 |
| C15:1 anteiso A | 2.2 | 5.7 | 4.7 | 1.3 | 5.2 |
| C17:1 anteiso A | TR | TR | 1.78 | TR | TR |
| C17:1 anteiso |
TR | TR | TR | TR | 0.8 |
| Hydroxy fatty acids | |||||
| C15:0 2OH | 1.3 | 2.3 | 2.8 | 1.7 | 1.1 |
| C15:0 3OH | 0.6 | 0.9 | TR | 1.4 | TR |
| C16:0 3OH | 1.1 | 1.3 | 0.8 | 1.4 | 0.9 |
| C17:0 2OH | 0.9 | 5.2 | 4.7 | 1.0 | 1.9 |
| Other | |||||
| C13:1 at 12-13 | TR | TR | TR | 0.74 | TR |
| Summed feature | |||||
| 3; C16:1 |
8.4 | 4.2 | 4.2 | 9.9 | 4.8 |
| 9; C17:1 iso |
1.3 | TR | 1.8 | 0.8 | 0.8 |
*Summed features are fatty acids that cannot be resolved reliably from another fatty acid using the chromatographic conditions chosen. The MIDI system groups these fatty acids together as one feature with a single percentage of the total.