Table 1.
Effect of different fermentation modes on the intracellular lipid composition after combined “de novo” and “ex novo” lipid fermentation by T. dermatis
| Fermentation modes | Lipid composition (%) | ||||||
|---|---|---|---|---|---|---|---|
| C16:0 | C16:1 | C18:0 | C18:1 | C18:2 | C18:3 | Othersa | |
| Controlb | 24.6 ± 0.6 | 0.5 ± 0.6 | 9.9 ± 0.4 | 40.4 ± 0.5 | 22.0 ± 0.1 | 1.1 ± 0.0 | 1.5 ± 0.2 |
| First “de novo” then “ex novo” lipid fermentation | 30.6 ± 0.4 | 0.7 ± 0.1 | 16.2 ± 0.0 | 44.0 ± 0.6 | 5.8 ± 1.3 | 0.2 ± 0.1 | 2.5 ± 0.2 |
| First “ex novo” then “de novo” lipid fermentation | 25.7 ± 0.0 | 0.6 ± 0.0 | 12.3 ± 0.1 | 41.9 ± 0.7 | 17.1 ± 0.6 | 0.9 ± 0.0 | 1.5 ± 0.0 |
| Fed-batch mode | 22.6 ± 1.1 | 0.4 ± 0.4 | 9.3 ± 0.7 | 38.3 ± 2.3 | 25.9 ± 3.5 | 2.0 ± 0.4 | 1.5 ± 0.2 |
| Batch mode | 23.6 ± 0.0 | 0.4 ± 0.5 | 9.2 ± 0.2 | 39.2 ± 1.6 | 24.5 ± 1.9 | 1.6 ± 0.3 | 1.5 ± 0.1 |
aOthers were C12:0, C14:0, C20:0, C20:1, C20:2, and C24:0
bFermentation in corncob acid hydrolysate without adding soybean oil