Table 2.

% Fatty acid profiles of cultivations at 35 °C and PJ addition (10%,v/v)

	Control	PJ	H2O2	PJ + H2O2
Myristic acid (14:0)	30,42±0,02a	29,01±0,00b	28,01±0,00c	33,21±0,00d
Palmitic acid (16:0)	218,71±0,01a	245,01±0,00b	183,61±0,00c	269,72±0,00d
Palmitoleic acid (16:1)	38,04±0,00a	44,18±0,02b	40,77±0,00c	50,46±0,00d
Stearic acid (18:0)	114,54±0,47a	161,17±0,00b	105,93±0,00c	143,56±0,58d
Monoenoleic acid (18:1)	306,11±0,11a	184,41±0,01b	97,30±0,00c	172,35±0,31d
Dienlinoleic acid (18:2 n6c)	32,59±0,00a	67,80±0,58b	21,75±0,00c	74,88±0,00d
Trienlinoleic acid (18:3)	99,48±0,00a	92,01±0,06b	83,67±0,00c	105,08±0,08d

Means of fatty acids amount sharing the same superscript are not significantly different from each other (Anova Post Hoc LSD Test, P<0.05)