The lipid composition of a halotolerant species of Staphylococcus epidermidis

Biochim Biophys Acta. 1975 Sep 19;398(3):464-84. doi: 10.1016/0005-2760(75)90197-6.


Studies were carried out on the lipid composition of a halotolerant Staphylococcus epidermidis isolated in pure culture from a growth medium for extreme halophiles containing 25% NaCl. The four major polar lipid components in this bacterium were found to be: (a) glycerophosphoryl diglucosyl diglyceride (10% by weight) with structure 3(1)-O-(-sn-glycerol-1-phosphoryl-6'-O=(beta-D glucopyranosyl-(1 leads to 6)- O-beta-D-glucopyranosyl)-1(3),2-diacyl-sn-glycerol; (b) diglucosyl diglyceride (15% by weight) with structure 3(1)-O-(beta-D-glucopyranosyl (1 leads to 6)-O-beta-D-glucopyranosyl)-1(3),2-diacyl-sn-glycerol; (c) monoglucosyl diglyceride (3% by weight) with structure 3(1)-O-(beta-D-glucopyranosyl)-1(3),2-diacyl-sn-glycerol, and (d) phosphatidylglycerol (60% by weight) with structure 1,2 diacyl-sn-glycero-3-phosphoryl-1'-sn-glycerol. Phosphatidic acid, cardiolipin, lysophosphatidylglycerol and three unidentified phospholipids were also detected in small amounts. Each lipid component had essentially the same fatty acid composition namely, anteiso-15:0 (60-75%), anteiso-17:0 (18-24%), iso-17:0 (8--10%), and small amounts of palmitic and stearic acids (2-5%). The fatty acids were non-randomly distributed in phosphatidylglycerol, the shorter chain anteiso 15:0 fatty acid being exclusively esterified to the 2-position and the longer chain anteiso- and iso-17:0 fatty acids at the 1-position. The fatty acid composition was not affected by increaseing NaCl content in the medium in the rande 0--15% but the proportion of anteiso-15:0 increased greatly when the salt concentration was increased to 25%. The proportions of ionic polar lipids were modified to give an increased net negative charge per mol ionic lipids when NaCl in the medium was increased from 15 to 25%, but the proportions of neutral glycolipids remained fairly constant.

MeSH terms

  • Cardiolipins / analysis
  • Diglycerides / analysis
  • Fatty Acids / analysis
  • Glycolipids / analysis
  • Hot Temperature
  • Lipids / analysis*
  • Mutation
  • Osmolar Concentration
  • Phospholipids / analysis
  • Staphylococcus / analysis*


  • Cardiolipins
  • Diglycerides
  • Fatty Acids
  • Glycolipids
  • Lipids
  • Phospholipids