Table 2.
The relative lipid content of six yeasts cultivated in NLM medium (n = 2)
| Relative lipid content (%, wt/wt)a | ||||||||
|---|---|---|---|---|---|---|---|---|
| Steryl esters | Triacylglycerol | Ergosterol | Cardiolipin | PE | PC | PS | PI | |
| Saccharomyces cerevisiae | 34.0 ± 2.5 | 50.7 ± 1.0 | 6.4 ± 0 | ND | 2.0 ± 0.4 | 5.8 ± 0.7 | 1.1 ± 0.4 | ND |
| Trichosporon oleaginosus | ND | 88.1 ± 1.7 | 3.8 ± 0.6 | 0.1 ± 0 | 1.1 ± 0.1 | 3.5 ± 0.3 | 3.3 ± 0.4 | 0.2 ± 0.2 |
| Rhodotorula graminis | 7.0 ± 4.0 | 86.1 ± 4.3 | 1.2 ± 0.3 | ND | 1.7 ± 0 | 4.0 ± 0.1 | ND | ND |
| Lipomyces starkeyi | 0.4 ± 0.1 | 90.3 ± 0.2 | 0.8 ± 0.1 | ND | 2.2 ± 0.1 | 3.5 ± 0.2 | 1.8 ± 0.2 | 1.1 ± 0.2 |
| Rhodosporidium toruloides | 1.3 ± 0.4 | 89.8 ± 2.1 | 1.2 ± 04 | ND | 1.5 ± 0.5 | 4.7 ± 0.7 | 0.6 ± 0 | 0.7 ± 0.5 |
| Yarrowia lipolytica | 4.1 ± 0.3 | 79.0 ± 2.1 | 2.9 ± 0.5 | 1.3 ± 0.3 | ND | 12.6 ± 1.0 | ND | ND |
PE phosphatidylethanolamine, PC phosphatidylcholine, PS phosphatidylserine, PI phosphatidylinositol, ND not determined (the peak was not detected or the peak area was too small to determine)
aPhosphatidic acid (PA) and free fatty acid levels were not determined in this study (below the detection limit or no detectable peaks)