Table 2.
Effect of different fermentation modes on the extracellular 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 | |
| Soybean oil (substrate) | 12.4 ± 0.7 | 0.2 ± 0.0 | 3.5 ± 0.2 | 20.9 ± 1.1 | 53.8 ± 1.3 | 6.8 ± 0.2 | 2.4 ± 0.9 |
| Controlb | NA | ||||||
| First “de novo” then “ex novo” lipid fermentation | 12.6 ± 0.0 | 0.0 ± 0.0 | 4.9 ± 0.0 | 27.1 ± 0.1 | 53.5 ± 0.2 | 0.5 ± 0.0 | 1.3 ± 0.3 |
| First “ex novo” then “de novo” lipid fermentation | 23.2 ± 1.8 | 1.2 ± 1.7 | 12.3 ± 0.5 | 20.3 ± 10.2 | 37.6 ± 6.3 | 4.5 ± 1.1 | 0.9 ± 1.2 |
| Fed-batch mode | 14.5 ± 3.2 | 0.1 ± 0.1 | 5.9 ± 1.6 | 29.4 ± 4.0 | 47.7 ± 9.0 | 0.5 ± 0.1 | 1.9 ± 0.3 |
| Batch mode | 25.4 ± 0.2 | 0.1 ± 0.2 | 10.9 ± 0.4 | 44.5 ± 1.3 | 14.3 ± 0.3 | 0.5 ± 0.2 | 4.2 ± 0.5 |
NA not available
aOthers were C12:0, C14:0, C20:0, C20:1, C20:2, and C24:0
bFermentation in corncob acid hydrolysate without adding soybean oil