Differentiation of six strains of Bacillus thuringiensis by hydrolyzable fatty acid composition

Six potential biocontrol strains of Bacillus thuringienis grown under identical conditions on fattyacid-free King's B medium were differentiated on the basis of their hydrolyzable fatty acid content. Thirty-four compounds were identified as their methyl esters in hydrolysates, among which the major fatty acids were i-15.0 (13.7-23.2%), i-13:0 (6.8-10.7%), i-14:0 (5.0-7.7%, 14:0 (3.0-4.1%), a-15:0 (3.9-9.9%), i-16:0 (3.6-7.2%), 16:0 (3.2-11.6%), i-17:0 (3.2-9.8%), 18:0 (tr-13.5%), a monounsaturated C 16 acid (4.5-9.9%), a monounsaturated branched C 17 acid (2.8-5.8), a diunsaturated C 18 acid (0-5.8%), and a monounsaturated C 18 acid (0.3-4.8%)