The proportions of these branched-chain fatty acids tend to be uniform and consistent among a particular bacterial species but may be altered due to changes in malonyl-CoA concentration, temperature, or heat-stable factors (HSF) present.
As proporcións destes ácidos graxos de cadea ramificada tenden a ser uniformes e consistentes nunha determinada especie de bacteria pero poden ser alteradas debido aos cambios na concentración de malonil-CoA, temperatura, ou presenza de factores estables á calor (HSF).