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. 2019 Jun 29;12:169. doi: 10.1186/s13068-019-1513-9

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© The Author(s) 2019

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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Fig. 2 — Cross-validation of the total fat content in the model of several combined yeast species (R. toruloides, L. starkeyi, Y. lipolytica), cultivations using hemicellulose hydrolysate, mixed hydrolysate, crude glycerol or glucose with YNB as cultivation media. Red dots represent red yeast; yellow dots represent L. starkeyi and Y. lipolytica samples