Table 2. Effect of temperature on DHA production by recombinant DH5α harboring pColdI-pfaABCD and different pfaE genes.

Temperature (°C)	DHA (% of total fatty acid)	DHA content (mg/g DCW)	Biomass (g/L)	DHA yield (mg/L)
pColdI-pfaABCD+pSTV28::pfaE(DHA)
10	3.4 ±0.4	1.8±0.1	0.7±0.0	1.2±0.0
15	3.1±0.1	1.5±0.2	0.9±0.0	1.4±0.2
20	0.5±0.2	0.2±0.1	1.4±0.0	0.3±0.1
pColdI-pfaABCD+pSTV28::pfaE(DHA-M)
10	3.5±0.3	1.6±0.3	0.8±0.0	1.3±0.3
15	1.9±0.1	1.0±0.1	1.0±0.0	1.0±0.1
20	0.3±0.2	0.1±0.1	1.2±0.0	0.1±0.1
pColdI-pfaABCD+pSTV28::pfaE(EPA)
10	4.1±0.5	2.2±0.4	0.7±0.0	1.4±0.3
15	3.9±0.1	1.8±0.0	0.8±0.0	1.4±0.1
20	0.3±0.1	0.1±0.1	1.1±0.0	0.2±0.1
pColdI-pfaABCD+pSTV28::pfaE(ARA)
10	1.8±0.4	1.1±0.3	0.9±0.1	0.9±0.2
15	1.5±0.4	0.7±0.3	1.0±0.1	0.7±0.2
20	0.1±0.2	0.1±0.1	1.2±0.1	0.1±0.1

Cells were cultured at different temperature with constant shaking at 180 rpm. The quantification of DHA from each sample was repeated in triplicate (n = 3).