Abstract
The fatty acids of Lactobacillus casei, Lactobacillus arabinosus and Lactobacillus acidophilus were analysed by gas-liquid chromatography using columns with polyethylene glycol adipate or Apiezon L grease as stationary phase. Two groups of acids were analysed, those prepared by saponification and those prepared by acid hydrolysis. Acid hydrolysis was necessary to obtain the total fatty acids but it resulted in the destruction of lactobacillic acid. In addition to the whole cells, the fatty acids from the bacterial membranes of L. casei, prepared by differential centrifugation, were examined and compared with those from the membranes of Micrococcus lysodeikticus and Bacillus megaterium.
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