Table 3.
TAG production of strain MITXM-61 on levulinic acid and acetic acid
| A. Fermentation kinetics | |||||
|---|---|---|---|---|---|
| Carbon source | Growth, CDW | TAG production as fatty acids | Residual substrate | Fatty acid yield | |
| g L −1 of culture | % CDW | g L −1 of culture | g L −1 of culture | % | |
| Levulinic acid | 0.68 (±0.04) | 38.1 (±3.1) | 0.26 (±0.03) | 0.05 (±0.03) | 13.3 (±1.9) |
| Acetic acid | 0.63 (±0.05) | 34.1 (±3.4) | 0.21 (±0.03) | 0.00 (±0.00) | 10.7 (±1.2) |
| Glucose | 0.73 (±0.02) | 42.3 (±2.2) | 0.31 (±0.01) | 0.00 (±0.00) | 15.4 (±0.6) |
| B. Fatty acid composition profile as % of total acids (g g −1 ) of TAGs | |||||
| Fatty acid species | Carbon source | ||||
| Levulinic acid | Acetic acid | Glucose | |||
| Myristic acid (C14:0) | 1.0 (±0.0) | 2.0 (±0.0) | 1.8 (±0.2) | ||
| Pentadecanoic acid (C15:0) | 23.0 (±1.0) | 7.3 (±0.6) | 5.5 (±0.6) | ||
| Palmitic acid (C16:0) | 6.7 (±0.6) | 23.3 (±1.2) | 25.9 (±1.9) | ||
| Palmitoleic acid (C16:1) | 2.3 (±0.6) | 7.3 (±0.6) | 8.5 (±0.5) | ||
| Heptadecanoic acid (C17:0) | 21.3 (±0.6) | 13.3 (±0.6) | 11.3 (±1.2) | ||
| cis-10-Heptadecenoic acid (C17:1) | 37.7 (±0.6) | 20.0 (±1.0) | 16.8 (±1.0) | ||
| Stearic acid (C18:0) | 1.0 (±0.0) | 4.3 (±0.6) | 4.6 (±0.4) | ||
| Oleic acid (C18:1) | 6.0 (±0.0) | 21.7 (±0.6) | 24.8 (±0.9) | ||
| Linoleic acid (C18:2) | 1.2 (±0.2) | 0.7 (±0.3) | 1.0 (±0.3) | ||
The strain was cultivated in modified defined media containing 2.0 g L−1 of levulinic acid, acetic acid, or glucose supplemented with 0.125 g L−1 (NH4)2SO4 for 3 days. Data are results of triplicate experiments, ±s.d.