Table 2.
Fatty acid profile 1 (mg/g) of unfermented bread crumbs, submerged liquid fermentation and static fermentation with bread crumbs, for Thraustochytrium sp. AH-2.
| C16:0 | C18:0 | C18:1n9 | C18:2n6 | C18:3n3 | C20:5n3 | C22:5n3 | C22:6n3 | others |
|---|---|---|---|---|---|---|---|---|
| Unfermented bread crumbs fatty acid profile | ||||||||
| 2.20 | 1.50 | 3.10 | 1.00 | 0.00 | 0.00 | 0.00 | 0.00 | 1.50 |
| Submerged liquid fermentation fatty acid profile 2 | ||||||||
| 32.33 a | 11.82 a | 63.19 a | 2.76 a | 0.00 a | 3.03 | 4.32 | 23.74 | 33.35 |
| Static fermentation fatty acid profile 3 | ||||||||
| 25.9 b,4 | 16.5 b | 29.0 b | 12.9 b | 1.2 b | 0.00 | 0.57 | 2.40 | 14.40 |
| 20.4 b,5 | 13.2 b | 22.6 b | 11.2 b | 1.2 b | 0.00 | 0.00 | 1.30 | 11.50 |
1 Palmitic acid (C16:0); stearic acid (C18:0); oleic acid (C18:1n9); linoleic acid (C18:2n6); linolenic (C18:3n3); EPA (C20:5n3); DPA (C22:5n3); DHA (C22:6n3); 2 Submerged liquid fermentation media with 3% glucose incubated for 7 days at 20 °C with shaking speed of 120 rpm; 3 Static fermentation with same medium composition as submerged liquid fermentation, with breadcrumbs as 5 and 10 g substituted for glucose in 1litre of 70% ASW at pH 6; 4 Static fermentation with 0.5% BC, incubated at 20 °C for 7 days; 5 Static fermentation with 1% BC, incubated at 20 °C for 5 days; a,b indicates statistically significant difference for submerged liquid fermentation (a) and static fermentation (b) (p < 0.05).