TABLE 3.

Effect of growth pressure on fatty acid composition in strain 16C1

Fatty acid	Composition (%) at incubation pressure (MPa) ofa:
	Total lipids			PE			PG
	0.1	20.7	41.4	0.1	20.7	41.4	0.1	20.7	41.4
14:0	26.9	10.0	9.0	28.2	10.7	9.7	23.6	10.2	6.2
14:1n-7	19.2	6.2	5.8	22.6	7.5	6.3	4.3	2.0	1.3
15:0	Trb	0.4	—c	—	—	—	—	—	—
16:0	8.4	12.4	11.4	8.7	9.6	8.9	14.7	12.9	12.6
16:1n-9	8.8	9.5	10.0	9.4	9.5	10.6	9.7	7.7	8.3
16:1n-7	27.1	48.4	50.3	27.3	55.7	57.2	28.1	32.7	32.4
18:0	0.6	1.0	1.1	0.6	0.3	0.3	2.6	1.1	1.2
18:1n-9	0.3	1.0	0.7	0.4	0.6	0.5	1.4	0.6	0.7
18:1n-7	0.2	0.8	0.9	0.3	0.8	0.8	0.8	1.0	1.5
18:2n-6	1.0	0.7	0.6	0.4	0.4	0.8	1.1	0.8	1.0
18:3n-6	Tr	Tr	Tr	Tr	Tr	Tr	Tr	Tr	Tr
18:3n-3	Tr	0.1	0.2	Tr	0.1	0.1	Tr	0.1	0.2
18:4n-3	Tr	Tr	Tr	Tr	Tr	0.1	Tr	—	Tr
20:3n-6	—	Tr	Tr	Tr	Tr	Tr	Tr	Tr	Tr
20:4n-6	0.4	0.2	0.2	0.3	0.2	0.2	0.4	0.2	0.4
20:4n-3	0.2	0.2	0.3	—	0.3	0.3	0.4	0.6	0.6
20:5n-3	0.2	0.6	0.6	0.1	0.3	0.4	0.3	1.4	1.3
22:6n-3	6.6	8.4	9.0	1.6	3.9	3.9	12.5	28.6	32.4
Total saturated fatty acids	35.9	23.8	21.4	37.5	20.6	18.8	40.9	24.3	20.0
Total monounsaturated fatty acids	55.6	66.0	67.7	60.1	74.1	75.4	44.3	44.0	44.2
Total PUFAs	8.4	10.2	10.2	2.4	5.2	5.8	14.7	31.7	35.9

^aValues are means (n = 3). 

^bTr, trace (<0.1%). 

^c—, not detected.