In this study the fatty acid composition of Flavobacterium halmephilum CCM2831 grown at different temperatures and salt concentrations is reported. At elevated growth temperatures the amount of cellular saturated long-chain acids (C18:0 and C20:0) and the branched-chain acid br-C17:0 increased, and the concentrations of both cyclic acids and the branched chain acid br-C15:0 decreased. Increasing the salt concentration in the medium resulted in a gradual increase in cellular cyclopropanoic acids and a concomitant decrease in the monounsaturated fatty acid content.
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Monteoliva‐Sánchez et al. (1986) studied this question.
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