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Article: Fatty acid profile of the edible filamentous cyanobacterium Nostoc flagelliforme at different temperatures and developmental stages in liquid suspension culture

TitleFatty acid profile of the edible filamentous cyanobacterium Nostoc flagelliforme at different temperatures and developmental stages in liquid suspension culture
Authors
KeywordsDevelopmental stages
Fatty acid
Filamentous cyanobacterium
Nostoc flagelliforme
Temperature
Issue Date2005
PublisherElsevier Ltd. The Journal's web site is located at http://www.elsevier.com/locate/procbio
Citation
Process Biochemistry, 2005, v. 40 n. 1, p. 371-377 How to Cite?
AbstractThe fatty acid profile of Nostoc flagelliforme (strains FACHB838 and CCAP1453/33), an edible terrestrial cyanobacterium, at different temperatures (i.e., 15, 20, 25 and 30°C) and developmental stages (hormogonia, filaments, seriate and aseriate) in liquid suspension culture was investigated. The cyanobacterial species could be classified as Type IIB according to the existing taxonomic system based on fatty acid profiling, due to the presence of C18:3 and the absence of C16:2 and C16:3 fatty acids. Within the temperature range investigated, the content of C18:3n3 increased at the expense of C18:2n3 as temperature decreased, while the fatty acid suites remained unchanged. The degree of fatty acid unsaturation also increased with decreasing temperature, with the highest being 1.28 and 1.37 at 15°C for the strains FACHB838 and CCAP1453/33, respectively. With respect to the effect of developmental stages, there was a slight variation in fatty acids composition and contents in the two strains without changing the fatty acid suite. At the aseriate stage at 25°C, the highest C18 fatty acid proportion amounted to 63.17 and 65.08% and the degree of fatty acid unsaturation peaked at 1.32 and 1.31 in the strains FACHB838 and CCAP1453/33, respectively, indicating more long chain unsaturated fatty acids were accumulated at this stage. © 2004 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/68349
ISSN
2004 Impact Factor: 1.375
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorLiu, XJen_HK
dc.contributor.authorJiang, Yen_HK
dc.contributor.authorChen, Fen_HK
dc.date.accessioned2010-09-06T06:03:48Z-
dc.date.available2010-09-06T06:03:48Z-
dc.date.issued2005en_HK
dc.identifier.citationProcess Biochemistry, 2005, v. 40 n. 1, p. 371-377en_HK
dc.identifier.issn0032-9592en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68349-
dc.description.abstractThe fatty acid profile of Nostoc flagelliforme (strains FACHB838 and CCAP1453/33), an edible terrestrial cyanobacterium, at different temperatures (i.e., 15, 20, 25 and 30°C) and developmental stages (hormogonia, filaments, seriate and aseriate) in liquid suspension culture was investigated. The cyanobacterial species could be classified as Type IIB according to the existing taxonomic system based on fatty acid profiling, due to the presence of C18:3 and the absence of C16:2 and C16:3 fatty acids. Within the temperature range investigated, the content of C18:3n3 increased at the expense of C18:2n3 as temperature decreased, while the fatty acid suites remained unchanged. The degree of fatty acid unsaturation also increased with decreasing temperature, with the highest being 1.28 and 1.37 at 15°C for the strains FACHB838 and CCAP1453/33, respectively. With respect to the effect of developmental stages, there was a slight variation in fatty acids composition and contents in the two strains without changing the fatty acid suite. At the aseriate stage at 25°C, the highest C18 fatty acid proportion amounted to 63.17 and 65.08% and the degree of fatty acid unsaturation peaked at 1.32 and 1.31 in the strains FACHB838 and CCAP1453/33, respectively, indicating more long chain unsaturated fatty acids were accumulated at this stage. © 2004 Elsevier Ltd. All rights reserved.en_HK
dc.languageengen_HK
dc.publisherElsevier Ltd. The Journal's web site is located at http://www.elsevier.com/locate/procbioen_HK
dc.relation.ispartofProcess Biochemistryen_HK
dc.rightsProcess Biochemistry. Copyright © Elsevier Ltd.en_HK
dc.subjectDevelopmental stagesen_HK
dc.subjectFatty aciden_HK
dc.subjectFilamentous cyanobacteriumen_HK
dc.subjectNostoc flagelliformeen_HK
dc.subjectTemperatureen_HK
dc.titleFatty acid profile of the edible filamentous cyanobacterium Nostoc flagelliforme at different temperatures and developmental stages in liquid suspension cultureen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=1359-5113&volume=40&spage=371&epage=377&date=2005&atitle=Fatty+acid+profile+of+the+edible+filamentous+cyanobacterium+Nostoc+flagelliforme+at+different+temperatures+and+developmental+stages+in+liquid+suspension+cultureen_HK
dc.identifier.emailChen, F: sfchen@hku.hken_HK
dc.identifier.authorityChen, F=rp00672en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.procbio.2004.01.018en_HK
dc.identifier.scopuseid_2-s2.0-4444315231en_HK
dc.identifier.hkuros104965en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-4444315231&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume40en_HK
dc.identifier.issue1en_HK
dc.identifier.spage371en_HK
dc.identifier.epage377en_HK
dc.identifier.isiWOS:000224162000049-
dc.identifier.scopusauthoridLiu, XJ=21646007800en_HK
dc.identifier.scopusauthoridJiang, Y=24605346600en_HK
dc.identifier.scopusauthoridChen, F=7404907980en_HK

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