Table 4. The fatty acid methyl ester (FAME) profiles (percentage of total FAMEs) present in S. platensis biomass cultured in autotrophic medium and mixotrophic medium with the addition of buffalo mozzarella cheese whey.

Fatty Acid	Whey %
	0.0	2.5	5.0	10.0
C10:01	nd	nd	0.70–0.73	0.62–0.69
C12:02	0.97–1.11	0.73–0.75	0.60–0.64	0.62–0.65
C13:03	1.43–1.51	1.01–1.03	0.74–0.92	0.92–0.93
C14:04	0.62–1.39	0.71–0.72	0.59–0.59	0.23–0.24
C14:15	0.89–0.96	0.69–0.69	0.48–0.48	0.50–0.51
C15:06	0.23–0.55	0.32–0.33	0.28–0.30	0.30–0.31
C15:17	0.66–0.68	0.62–0.63	0.58–0.60	0.50–0.67
C16:08	40.60–42.15	45.72–45.75	44.87–44.91	44.29–43.68
C16:19	1.67–1.76	2.04–2.23	2.29–2.31	2.82–2.87
C17:010	0.16–0.27	0.49–0.49	0.18–0.35	0.16–0.35
C17:111	0.25–0.28	0.22–0.23	nd	2.41–2.51
C18:012	2.31–4.42	2.28–2.39	2.45–2.55	0.24–0.25
C18:1n9c13	nd	0.63–0.67	069–0.74	0.68–5.53
C18:1n9t14	9.78–11.38	10.92–10.92	12.00–12.06	3.25–3.26
C18:2n6c15	nd	0,34–0,36	nd	nd
C18:2n6t16	10.99–11.59	10.46–10,45	8.84–8.87	10.68–11.24
C20:017	14.54–15.15	16.09–16.13	17.25–17.29	19.88–19.89
C20:218	0.16–0.19	nd	nd	nd
C20:3n619	0.57–0.60	0.26–0.21	0.43–0.44	nd

¹Capric acid

²Lauric acid

³Tridecanoic acid

⁴Myristic acid

⁵Myristoleic acid

⁶Pentadecanoic acid

⁷Cis-10-pentadecanoic acid

⁸palmitic acid

⁹Palmitoleic acid

¹⁰Heptadecanoic acid

¹¹Cis-10-heptadecanoic acid

¹²Stearic acid

¹³Oleic acid

¹⁴Elaidic acid

¹⁵Linoleic acid

¹⁶Linolelaidic acid

¹⁷Arachidic acid

¹⁸Cis-11,14-eicosadienoic acid

¹⁹Cis-8,11,14-eicosatrienoic acid

nd: not detected

(These numbers are the lowest and highest FAME contents).