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. 2017 Mar 1;18:218. doi: 10.1186/s12864-017-3594-9

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© The Author(s). 2017

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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Fig. 6 — Content of TAG and fatty acids in At-Gh13LPAAT5 transgenic yeast strains. a Gas chromatography/mass spectrometry chromatogram of fatty acids from transgenic yeasts. b The content of fatty acids in transgenic yeasts. c The total TAG content in three transgenic yeast strains from two backgrounds G. hirsutum and G. barbadense, respectively. d Expression patterns of At-Gh13LPAAT5 in three transgenic yeast strains. ** and * indicate correlation at the 0.01 and 0.05 significant levels, respectively