Table 1.

Comparison of EPA and DHA fatty acid contents as percentage from total lipids in examples of bacteria, fungi, fish, transgenic plants and microalgae

Organism	% EPA and/or DHA production	Reference
Bacteria
Shewanella putrefaciens	40.0 EPA	[21]
Alteromonas putrefaciens	24.0 EPA	[22]
Pneumatophorus japonicus	36.3 EPA	[23]
Photobacterium	4.6 EPA	[24]
Fungi
Thraustochytrium aureum	62.9 EPA + DHA	[1]
Mortierella	20.0 EPA	[25]
Mortierella	13.0 EPA	[26]
Pythium	12.0 EPA	[27]
Pythium irregulare	8.2 EPA	[28]
Fish
Merluccius productus	34.99 EPA + DHA	[29]
Theragra chalcogramma	41.35 EPA + DHA	[29]
Hypomesus pretiosus	33.61 EPA + DHA	[29]
Sebastes pinniger	29.8 EPA + DHA	[29]
Oncorhynchus gorbusha	27.5 EPA + DHA	[29]
Mallotus villosus	17.8 EPA + DHA	[29]
Sardinops sagax	44.08 EPA + DHA	[29]
Clupea harenguspallasi	17.32 EPA + DHA	[29]
Plant (transgenic)
Soybean	20.0 EPA	[30]
Brassica carinata	25.0 EPA	[31]
Nicotiana benthamiana	26.0 EPA	[32]
Microalgae
Nannochloropsis sp.	26.7 EPA + DHA	[33]
Nannochloropsis oceanica	23.4 EPA	[34]
Nannochloropsis salina	~28 EPA	[35]
Pinguiococcus pyrenoidosus	22.03 EPA + DHA	[36]
Thraustochytrium sp.	45.1 EPA + DHA	[37]
Chlorella minutissima	39.9 EPA	[38]
Dunaliella salina	21.4 EPA	[39]
Pavlova viridis	36.0 EPA + DHA	[40]
Pavlova lutheri	27.7 EPA + DHA	[41]
Pavlova lutheri	41.5 EPA + DHA	[42]
Isocrysis galbana	~28.0 EPA + DHA	[43]