Elongation of a saturated fatty acid chain.

The process of creating protein oligomers, compounds composed of a small number, usually between three and ten, of identical component monomers. Oligomers may be formed by the polymerization of a number of monomers or the depolymerization of a large protein polymer.

The chemical reactions and pathways resulting in the formation of mycolic acids, beta-hydroxy fatty acids with a long alpha-alkyl side chain.

The aggregation, arrangement and bonding together of a set of components, including arabinogalactan mycolate and trehalose dimycolate, to form the mycolate layer of the Actinobacterium-type cell wall. The mycolate layer is physically attached to the peptidoglycan layer.

The rigid or semi-rigid envelope lying outside the cell membrane of plant, fungal, most prokaryotic cells and some protozoan parasites, maintaining their shape and protecting them from osmotic lysis. In plants it is made of cellulose and, often, lignin; in fungi it is composed largely of polysaccharides; in bacteria it is composed of peptidoglycan; in protozoan parasites such as Giardia species, it's made of carbohydrates and proteins.

The part of the cytoplasm that does not contain organelles but which does contain other particulate matter, such as protein complexes.

The membrane surrounding a cell that separates the cell from its external environment. It consists of a phospholipid bilayer and associated proteins.

A protein complex that carries out enzymatic reactions involved in the biosynthesis of polyketides, any of a diverse group of natural products synthesized via linear poly-beta-ketones.