51 



Aliphatic Acids and Glycolipides 



Generally microorganism lipides have a higher free fatty 

 acid content than those of animals. Bacterial fats seem to have 

 received less quantitative study. cis-Vaccenic and lactobacillic 

 acids have been shown to be major constituents of the lipides of 

 lactobacilli,'* streptococci" and Agrobacterium tiimefaciens}'^ 

 An analysis of the fatty acids of two strains of Mycobacterium 

 tuberculosis has been published:" 



TABLE II 



Higher Fatfy Acid Content (%) in the Phosphatides and Fats of Mycobacterium tuberculosis 



H.,7 Rv and BCG 



The waxes and fats in which the acid-fast mycobacteria and 

 corynebacteria abound have been investigated extensively, and 

 a variety of oxidized, methylated and branched chain fatty acids 

 and alcohols isolated and characterized. In the oxidized and 



ij. Singh, T. K. Walker and M. L. Meara, Biochem. J. 61 85 

 (1955). 



2 J. Singh, Sudha E. PhiHp and T. K. Walker, /. Set. Food and Agr. 

 8 697 (1957). 



"J. Singh, Sudha Shah and T. K. Walker, Biochem. J. 62 222 

 (1956). 



*I. Shimi, Ph.D. Thesis, Univ. of Manchester, 1955. 



^ T. P. Hilditch and R. K. Shrivastava, Biochim. et Biophys. Acta 

 2 80 (1948). 



« John Holmberg, Svensk Kem. Tidskr. 60 14 (1948). 



" R. Reichert, Helv. Chim. Acta 28 484 (1945). 



^ Klaus Hofmann and Sylvan M. Sax, /. Biol. Chem. 205 55 

 (1953). 



9 Klaus Hofmann and Fred Tauslg, ibid. 213 415 (1955). 



^"Idem., ibid. 213 425 (1955). 



^^ Josef Pokorny, Natiirwissenschaften 10 241 (1958). 



