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Fig. 3


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Fatty acid profiling of Streptomyces lividans grown on monosaccharides. After 6 d of culture at 30 °C in the presence of monosaccharides as the carbon source, Streptomyces cultures were freeze-dried and the samples were submitted to transmethylation. The FAME obtained on (A) arabinose, (B) glucose, and (C) xylose were analyzed using gas chromatography coupled with flame ionization detection (D) Relative fatty acid profiling was plotted for each carbon source. Abbreviations: FID, Flame Ionization Detection; FAME, fatty acid methyl esters; n.i., not identified.

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