1887

Abstract

SUMMARY: The available data on the fatty acid composition of Salmonella organisms is meagre and incomplete; the present work indicates that the three organisms examined have fatty acids ranging from C to C in their lipids. Changes in the growth medium may be responsible not only for quantitative differences but also for qualitative changes in the fatty acid spectrum of neutral compounds as well as phospholipids. The organisms can become avirulent possibly through fatty acid alterations of an endotoxin molecule.

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/content/journal/micro/10.1099/00221287-60-2-151
1970-02-01
2021-09-24
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