THE USE OF CELLULAR LONG-CHAIN FATTY ACID COMPOSITIONS IN THE CLASSIFICATION OF STRAINS BELONGING TO THE YEAST GENUS CANDIDA
全细胞长链脂肪酸在假丝酵母属分类中的应用初探

Cellular long-chain fatty acid compositions of 35 strains of the genus Candida were analyzed as methyl esters by using gas chromatography. Principal components analysis was used to analyze the quantitative fatty acid results. It was shown that 38 kinds of fatty acids were presented in these strains, but some fatty acids, i. e. palmitic (C_(16:0)), palmitoleic (C_(16:1)), stearic (C_(18:0)). oleic (C_(18:1)), linoleic (C_(18:2)), and lenolenic acid (C_(18:3)), were major fatty acids, they accounted for over 90% of total contents. Based on the results of the principal component analysis of fatty acid data, 35 strains were divided into two groups, and relationship among some strains were determinated. Compared with the results of cluster analysis of phenotypic characteristics, a similar result was given by analysis of fatty acids. It indicated that the cellular fatty acid were useful for classifications in Candida strains.