SprI/SprR Quorum Sensing System of Serratia proteamaculans 94
Table 5
Fatty acid composition in the strains S. proteamaculans 94 (A) and S. proteamaculans sprI::Gm (B).
No.
RT
Fatty acid
Amount of fatty acids in percent of the sum of areas of all chromatographic peaks
A
B
1
6.983
Dodecanoic
0.5 ± 0.1
0.9 ± 0.1
2
9.495
9-Tetradecenoic
0
0.2 ± 0.1
3
9.578
11-Tetradecenoic
0
0.3 ± 0.1
4
9.873
Tetradecanoic
2.7 ± 0.3
4.9 ± 0.4
5
10.120
2-Hydroxy-dodecanoic
0
0.2 ± 0.1
6
11.305
Pentadecanoic
0.6 ± 0.1
0.6 ± 0.1
7
12.379
7-Hexadecenoic
0.4 ± 0.1
0
8
12.449
9-Hexadecenoic
3.4 ± 1.2
27.6 ± 2.4
9
12.797
Hexadecanoic
37.2 ± 1.7
34.6 ± 0.8
10
12.839
3-Hydroxy-tetradecanoic
0.6 ± 0.1
6.4 ± 0.5
11
13.570
Isoheptadecanoic
0.2 ± 0.1
0
12
13.694
Anteiso heptadecanoic
0.3 ± 0.1
0
13
13.764
Heptadecenoic
0.2 ± 0.0
0
14
13.888
Cyclopropane heptadecanoic
0.2 ± 0.1
5.5 ± 0.3
15
14.071
Heptadecanoic
0.8 ± 0.1
3.3 ± 0.2
16
15.144
9-Octadecenoic
33.2 ± 1.3
9.4 ± 2.1
17
15.186
11-Octadecenoic
4.6 ± 0.2
0.3 ± 0.1
18
15.427
Octadecanoic
11.0 ± 0.3
5.1 ± 0.2
19
16.170
Octadecadienoic, conjugated
1.3 ± 0.1
0.5 ± 0.1
20
17.556
9-Eicosenoic
1.5 ± 0.2
0.3 ± 0.0
21
17.597
11-Eicosenoic
0.9 ± 0.2
0
22
17.845
Eicosanoic
0.5 ± 0.1
0.2 ± 0.1
Coefficient of unsaturation of fatty acids
0.83
0.63
The numbers in the table are mean ± standard deviation (SD) of the analysis of the two independently grown cultures of each variant. RT: chromatographic retention time of fatty acids.
