Effect of Growth Temperature on the Lipid Composition of Mycobacterium smegmatis ATCC 607

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Abstract
The total lipid content of Mycobacterium smegmatis ATCC 607 was the same whether it was grown at 27 or 37 degrees C. The total phospholipid content, however, increased significantly at 27 degrees C. Phosphatidylethanolamine increased most markedly with a simultaneous decrease in phosphatidylinositol mannosides. Among individual phosphatidylinositol mannosides, tri- and tetra-acylated dimannophosphoinositides and tetra-acylated hexamannophosphoinositides all decreased at the lower growth temperature. Triacylglycerols and monoacylglycerols increased at the lower temperature but diacylglycerols were unaffected. Unsaturated fatty acids of total phospholipids increased as the temperature was lowered.

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