TABLE 5.

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

Fatty acid	Composition (%) at a growth temp (°C) ofa:
	Total lipids		PE		PG
	1	5	1	5	1	5
14:0	12.8	26.9	13.5	28.2	8.5	23.6
14:1n-7	8.7	19.2	9.5	22.6	1.8	4.3
15:0	Trb	Tr	—c	—	—	—
16:0	11.2	8.4	10.4	8.7	12.3	14.7
16:1n-9	8.2	8.8	8.5	9.4	6.8	9.7
16:1n-7	47.8	27.1	53.6	27.3	39.5	28.1
18:0	0.7	0.6	0.2	0.6	1.0	2.6
18:1n-9	0.5	0.3	0.3	0.4	0.5	1.4
18:1n-7	0.5	0.2	0.9	0.3	1.6	0.8
18:2n-6	0.6	1.0	0.6	0.4	0.8	1.1
18:3n-6	Tr	Tr	Tr	Tr	—	Tr
18:3n-3	0.2	Tr	0.1	Tr	0.5	Tr
18:4n-3	Tr	Tr	Tr	Tr	—	Tr
20:3n-6	Tr	—	Tr	Tr	Tr	Tr
20:4n-6	0.3	0.4	0.2	0.3	0.7	0.4
20:4n-3	0.3	0.2	0.2	—	0.5	0.4
20:5n-3	0.6	0.2	0.3	0.1	2.1	0.3
22:6n-3	7.6	6.6	1.9	1.6	23.4	12.5
Total saturated fatty acids	24.6	35.9	24.1	37.5	21.8	40.9
Total monounsaturated fatty acids	65.7	55.6	72.7	60.1	50.2	44.3
Total PUFAs	9.6	8.4	3.3	2.4	28.0	14.7

^aIncubations were done at atmospheric pressure. Values are means (n = 3). 

^bTr, trace (<0.1%). 

^c—, not detected.