Table 2.
Fatty acid composition as % of total fatty acids (g g −1 ) of TAGs from cells
| Fatty acid species | Lignocellulose-derived inhibitor | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Control | Lignin | Furfural | HMF | Vanillin | 4-HB | Syringaldehyde | Levulinic acid | Formic acid | Acetic acid | |
| Myristic acid (C14:0) | 2.0 (±0.1) | 2.0 (±0.1) | 1.9 (±0.1) | 1.9 (±0.1) | 1.5 (±0.4) | 1.9 (±0.1) | 2.0 (±0.1) | 1.0 (±0.1) | 2.0 (±0.2) | 2.0 (±0.1) |
| Pentadecanoic acid (C15:0) | 5.2 (±0.5) | 4.4 (±0.5) | 7.1 (±0.1) | 5.5 (±0.4) | 5.7 (±0.4) | 5.6 (±0.5) | 5.5 (±0.5) | 13.9 (±1.0) | 8.9 (±0.8) | 5.4 (±0.6) |
| Palmitic acid (C16:0) | 28.9 (±0.5) | 28.4 (±0.6) | 29.4 (±0.4) | 27.3 (±0.9) | 26.5 (±0.4) | 26.1 (±0.6) | 25.1 (±0.6) | 15.2 (±0.6) | 23.2 (±0.6) | 27.2 (±1.5) |
| Palmitoleic acid (C16:1) | 10.2 (±0.4) | 8.0 (±1.6) | 9.6 (±0.5) | 8.3 (±0.6) | 7.5 (±1.4) | 7.4 (±0.9) | 8.3 (±0.6) | 3.9 (±0.1) | 8.6 (±0.5) | 8.9 (±0.2) |
| Heptadecanoic acid (C17:0) | 9.9 (±0.8) | 10.5 (±0.8) | 10.9 (±0.1) | 11.9 (±0.1) | 12.2 (±0.5) | 11.9 (±0.1) | 11.6 (±0.5) | 19.2 (±0.6) | 12.9 (±0.1) | 11.0 (±1.0) |
| cis-10-Heptadecenoic acid (C17:1) | 15.4 (±0.6) | 14.0 (±0.8) | 15.3 (±0.4) | 15.7 (±0.9) | 17.5 (±0.4) | 16.5 (±0.6) | 17.8 (±0.9) | 30.3 (±1.1) | 20.3 (±0.6) | 16.2 (±1.9) |
| Stearic acid (C18:0) | 5.0 (±0.2) | 6.4 (±0.8) | 4.7 (±0.6) | 5.6 (±0.6) | 4.7 (±0.6) | 5.7 (±0.4) | 4.6 (±0.5) | 2.9 (±0.1) | 3.9 (±0.1) | 5.4 (±0.6) |
| Oleic acid (C18:1) | 22.5 (±1.3) | 25.3 (±1.3) | 20.0 (±1.2) | 22.5 (±0.9) | 23.7 (±1.8) | 23.9 (±1.8) | 24.1 (±1.3) | 12.4 (±0.5) | 19.3 (±1.5) | 23.0 (±1.4) |
| Linoleic acid (C18:2) | 1.0 (±0.1) | 1.0 (±0.2) | 1.0 (±0.2) | 1.1 (±0.3) | 0.9 (±0.1) | 1.1 (±0.2) | 1.0 (±0.2) | 1.2 (±0.1) | 0.9 (±0.1) | 1.0 (±0.2) |
Grown in the presence of lignocellulose-derived inhibitors.
Strain MITXM-61 was cultivated in defined media containing 16 g L−1 glucose supplemented with 1 g L−1 lignin, 1 g L−1 furfural, 1 g L−1 HMF, 0.5 g L−1 vanillin, 0.2 g L−1 4-HB, 0.2 g L−1 syringaldehyde, 5 g L−1 levulinic acid, 2 g L−1 formic acid, and 5 g L−1 acetic acid for 4 days in Figure 1. Data are results of triplicate experiments, ±s.d.