Table 5.
The relative fatty acid contents of TAGsof six yeasts cultivated in NLM medium (n = 2)
| Relative fatty acid content of TAGs (%) | ||||||||
|---|---|---|---|---|---|---|---|---|
| C16:0 | C16:1 | C18:0 | C18:1 | C18:2 | C18:3 | Othersa | Unknownb | |
| Saccharomyces cerevisiae | 13.4 ± 0.8 | 39.4 ± 2.3 | 7.7 ± 0.3 | 20.9 ± 0.3 | 9.4 ± 0.5 | 0 | 0.5 ± 0 | 8.6 ± 1.8 |
| Trichosporon oleaginosus | 28.7 ± 0.6 | 0.4 ± 0 | 10.4 ± 0 | 50.7 ± 0.4 | 5.2 ± 0.2 | 0.8 ± 0 | 3.0 ± 0 | 0.7 ± 0.1 |
| Rhodotorula graminis | 24.7 ± 0 | 2.2 ± 0 | 4.3 ± 0.1 | 48.0 ± 0.1 | 7.9 ± 0.1 | 4.0 ± 0.1 | 5.5 ± 0.1 | 3.1 ± 0 |
| Lipomyces starkeyi | 29.1 ± 0.6 | 0.3 ± 0 | 9.8 ± 0.2 | 53.0 ± 0.4 | 3.3 ± 0.1 | 0.3 ± 0.1 | 3.3 ± 0 | 0.9 ± 0.2 |
| Rhodosporidium toruloides | 35.1 ± 0.4 | 2.4 ± 0 | 11.5 ± 0.1 | 37.4 ± 0.7 | 8.9 ± 0.7 | 1.6 ± 0 | 2.2 ± 0 | 1.0 ± 0.3 |
| Yarrowia lipolytica | 16.8 ± 0.3 | 23.5 ± 0.1 | 5.3 ± 0 | 41.1 ± 1.2 | 5.7 ± 0.7 | 0.4 ± 0.1 | 2.6 ± 0.2 | 4.6 ± 0.5 |
aOthers represent fatty acids of C14:0, C20:0, C22:0, and C24:0
bUnknown represents TAGs whose fatty acid composition was not determined