Table 5.

FAME analysis of fatty acids from S. alaskensis RB2256 and Sphingomonas strains AFO1 and KT-1

Fatty acidComposition (%)a in:
Sphingomonas sp. KT01Sphingomonas sp. AFO1Sphingomonas alaskensis RB2256
Saturated
 14:00.5 ± trbNDND
 15:00.2 ± tr1.9 ± 0.12.0 ± tr
 16:03.4 ± tr3.6 ± 0.23.2 ± tr
 17:03.2 ± 0.24.0 ± tr
 18:0tr ± tr0.4 ± tr0.9 ± 1.0
 Total4.1 ± tr9.1 ± 0.410.1 ± 1.0
Branched
 i15:0NDND0.3 ± tr
 TotalNDND0.3 ± tr
Unsaturated
 14:1w5c0.4 ± trNDND
 15:1w6c0.2 ± tr0.2 ± tr
 16:1w7c34.2 ± 0.24.3 ± 0.23.8 ± tr
 16:1w5c3.1 ± tr0.8 ± tr0.7 ± tr
 17:1w8c0.3 ± tr8.1 ± 0.510.0 ± 0.5
 17:1w6c1.9 ± tr35.8 ± 1.844.7 ± 0.3
 18:1w7c42.6 ± tr24.3 ± 1.220.1 ± 0.1
 18:1w5c1.2 ± tr3.8 ± 4.80.9 ± tr
 19:1w8cND0.9 ± tr1.0 ± 0.1
 19:1w6cND1.2 ± 0.11.3 ± 0.2
 Total83.6 ± 0.279.3 ± 1.082.7 ± 0.1
Hydroxy
 2-OH14:03.8 ± tr1.2 ± 0.10.6 ± tr
 2-OH15:0ND5.1 ± 0.33.5 ± tr
 2-OH16:1w5c0.3 ± tr0.4 ± tr0.1 ± 0.1
 2-OH16:07.6 ± 0.13.1 ± 0.21.5 ± 1.0
 2-OH17:1w6c0.3 ± tr1.8 ± 0.11.2 ± 0.2
 2-OH18:1w7c0.4 ± trNDtr ± tr
 Total12.4 ± 0.211.6 ± 0.66.9 ± 1.1
Total100.0 ± tr100.0 ± tr100.0 ± tr
  • a Number of replicates (n) = 3 ; data are presented as mean ± standard deviation. ND, not detected.

  • b tr, trace proportion (defined as less than 0.1%).