Table 3.
The relative total fatty acid contents of six yeasts cultivated in NLM medium (n = 2)
| Relative content of fatty acids (%, wt/wt) | |||||||
|---|---|---|---|---|---|---|---|
| C16:0 | C16:1 | C18:0 | C18:1 | C18:2 | C18:3 | Othersa | |
| Saccharomyces cerevisiae | 13.7 ± 0.1 | 50.0 ± 0.3 | 3.5 ± 0.3 | 30.0 ± 0.5 | ND | ND | 2.6 ± 0.5 |
| Trichosporon oleaginosus | 29.7 ± 1.1 | 0.8 ± 0.1 | 6.4 ± 0.1 | 48.3 ± 0 | 9.8 ± 0.8 | 0.3 ± 0 | 4.6 ± 0.7 |
| Rhodotorula graminis | 22.8 ± 0.2 | 2.7 ± 0.7 | 1.8 ± 0 | 46.9 ± 0.3 | 18.8 ± 1.0 | 2.0 ± 0 | 5.1 ± 0.4 |
| Lipomyces starkeyi | 31.6 ± 0.2 | 1.6 ± 0 | 10.1 ± 0 | 47.8 ± 0.3 | 4.2 ± 0.8 | 0.1 ± 0 | 4.4 ± 0.4 |
| Rhodosporidium toruloides | 27.7 ± 0.9 | 0.5 ± 0 | 14.6 ± 1.2 | 36.6 ± 1.7 | 14.7 ± 1.4 | 1.8 ± 0.1 | 4.0 ± 0.2 |
| Yarrowia lipolytica | 13.6 ± 0.1 | 24.1 ± 0.6 | 2.1 ± 0.2 | 46.2 ± 0.5 | 11.2 ± 0.8 | ND | 2.7 ± 0.2 |
ND not determined (the peak was not detected or the peak area was too small to determine)
aOthers represent fatty acids of C12:0, C14:0, C14:1, C20:0, C20:1, C22:0, C24:0, and C26:0