Table 4.
Fatty acid compositions of lipids from C. curvatus cultivated on cellulose according to the SSELP process
| Entry | Culture temp. (ºC) | Myristic acid (%) | Palmitic acid (%) | Palmitoleic acid (%) | Stearic acid (%) | Oleic acid (%) | Linoleic acid (%) | SFA (%) |
|---|---|---|---|---|---|---|---|---|
| 1 |
25 |
1.5 |
36.4 |
0.6 |
21.3 |
38.4 |
1.6 |
59.3 |
| 2 |
30 |
1.4 |
39.0 |
- |
21.2 |
37.9 |
0.5 |
61.6 |
| 3 |
34 |
1.4 |
36.2 |
- |
20.0 |
41.3 |
1.0 |
57.7 |
| 4 |
37 |
1.3 |
33.8 |
- |
20.7 |
43.2 |
0.9 |
55.9 |
| 5 |
40 |
1.1 |
28.8 |
0.2 |
21.8 |
46.7 |
1.6 |
51.6 |
| 6a |
37 |
1.6 |
37.2 |
0.7 |
15.5 |
41.7 |
2.2 |
54.3 |
| 7b | - | - | 26.0 | - | 34.4 | 34.8 | 3.0 | 60.4 |
a EmimOAc–NMP regenerated corn stover was used. b Representative data for cocoa butter.