Variations in Mycoplasma Morphology Induced by Long-chain Fatty Acids

Abstract

Addition of unsaturated long-chain fatty-acids to tryptose broth improved growth of Mycoplasma laidlawii and induced the formation of very long andhighly branched filaments by this organism. Most filaments were composed of small coccoid bodies. The saturated long-chain fatty-acids, in a similar concentration, did not produce this effect; palmitic and stearic acids inhibited growth. Similar, but less striking results were obtained with M gallisepticum and Mycoplasma sp. str in-14.The possibility that the morphological variations reflect changes in the lipid composition of the cell membrane is discussed.