Variations in Mycoplasma Morphology Induced by Long-chain Fatty Acids

Department of Bacteriology and Department of Animal Diseases, University of Connecticut, Storrs, U.S.A. ABSTRACT SUMMARY: Addition of unsaturated long-chain fatty acids to tryptose broth improved growth of Mycoplasma laidlawii and induced the formation of very long and highly branched filaments by t...

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Published inJournal of general microbiology Vol. 42; no. 1; pp. 139 - 145
Main Authors RAZIN, S, COSENZA, B. J, TOURTELLOTTE, M. E
Format Journal Article
LanguageEnglish
Published England Soc General Microbiol 01.01.1966
Subjects
Cell Wall - metabolism
Culture Media
Fatty Acids - metabolism
Lipids - biosynthesis
Mycoplasma - cytology
Mycoplasma - growth & development
Palmitic Acids - metabolism
Photomicrography
Stearic Acids - metabolism
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Summary:Department of Bacteriology and Department of Animal Diseases, University of Connecticut, Storrs, U.S.A. ABSTRACT SUMMARY: Addition of unsaturated long-chain fatty acids to tryptose broth improved growth of Mycoplasma laidlawii and induced the formation of very long and highly branched filaments by this organism. Most filaments were composed of small coccoid bodies. The saturated long-chain fatty acids, in a similar concentration, did not produce this effect; palmitic and stearic acids inhibited growth. Similar, but less striking results were obtained with M. gallisepticum and Mycoplasma sp. strain 14. The possibility that the morphological variations reflect changes in the lipid composition of the cell membrane is discussed. * Present address: Department of Clinical Microbiology, The Hebrew University, Hadassah Medical School, Jerusalem, Israel.
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ISSN:0022-1287
DOI:10.1099/00221287-42-1-139