Table 1.

Distribution of accumulated fatty acids in cells during fermentation of FL slurry

Compounds	C14:0	C16:0	C16:1	C18:0	C18:1
Percent (wt%)-48 h	3.45 ± 0.17	51.72 ± 2.59	11.21 ± 0.56	12.07 ± 0.60	21.55 ± 1.08
Percent (wt%)-89 h	5.00 ± 0.25	41.87 ± 2.09	11.25 ± 0.56	17.50 ± 0.88	24.38 ± 1.22

Myristic acid (C14:0), palmitic acid (C16:0), palmitoleic acid (C16:1), stearic acid (C18:0), and oleic acid (C18:1) were determined by GC/MS