. 2016 Mar 30;17(3):226–236. doi: 10.1002/elsc.201500156

Table 3.

Fatty acid composition (%, wt/wt) of total lipids produced by the newly isolated yeast strains

			Relative fatty acid composition (% wt/wt)^a
Groups	Subgroups	Species	C16:0	C16:1	C18:0	C18:1	C18:2	C18:3	Others^b
I: Candida	1	C. pararugosa BM24	13.3 ± 0.2^b1	14.6 ± 0.0^b2	4.9 ± 0.1^{a3, b3}	63.0 ± 0.1^a4	1.7 ± 0.3^c5	0.4 ± 0.1^c6	2.2 ± 0.2
		C. metapsilosis EL2	18.1 ± 0.1^a1	2.3 ± 1.1^C2	9.0 ± 0.0^a3	63.5 ± 0.7^a4	3.9 ± 0.0^b5	2.4 ± 0.1^b6	0.8 ± 0.0
		C. parapsilosis LV2	18.3 ± 0.1^a1	5.6 ± 0.0^C2	5.1 ± 0.0 ^{a3, b3}	65.3 ± 0.0^a4	3.8 ± 0.1^b5	0.9 ± 0.0^c6	0.9 ± 0.1
	2	C. ethanolica M1	9.8 ± 0.2^c1	19.2 ± 0.3^a2	2.2 ± 0.5^b3	45.7 ± 0.2^b4	14.7 ± 0.3^a5	5.1 ± 0.1^a6	3.3 ± 0.2
		C. boidinii EL1	17.5 ± 0.7^a1	12.7 ± 1.3^b2	6.4 ± 1.0^a3	43.7 ± 0.0^C4	17.6 ± 0.8^a5	0.3 ± 0.1^c6	1.8 ± 0.2
II: Pichia	1	P. membranifaciens O2	11.1 ± 0.2^f1	14.3 ± 0.2^e2	2.2 ± 0.3^{e3, f3, g3}	46.0 ± 0.1^f4	19.4 ± 0.1^f5	4.8 ± 0.2^e6	11.1 ± 0.2
		P. membranifaciens LC1R	12.0 ± 0.3^f1	11.3 ± 0.2^g2	4.2 ± 0.1^e3	44.7 ± 0.3^f4	19.7 ± 0.0^e5	5.4 ± 0.0^d6	2.6 ± 0.0
		P. etchellsii BM1	17.4 ± 0.1^e1	7.2 ± 0.1ⁱ²	4.6 ± 0.2^e3	41.6 ± 0.0^g4	26.8 ± 0.1^d5	0.1 ± 0.1^g6	17.4 ± 0.1
	2	sp.M3	9.5 ± 0.1^g1	12.8 ± 0.3^f2	3.6 ± 0.3^e3	49.2 ± 0.4^e4	16.7 ± 0.2^g5	5.7 ± 0.0^d6	2.5 ± 0.2
		sp.M31	10.8 ± 0.2^f1	16.0 ± 0.2^d2	3.4 ± 0.1^{e3, f3}	49.0 ± 0.3^e4	12.2 ± 0.1^h5	5.5 ± 0.0^d6	3.1 ± 0.1
		P. manshurica EP2	9.9 ± 0.1^g1	8.9 ± 0.1^h2	7.5 ± 0.0^d3	50.0 ± 0.0^d4	13.2 ± 0.0^{g5, h5}	5.4 ± 0.1^d6	9.9 ± 0.1
		P. manshurica V6	11.6 ± 0.2 ^f1	16.8 ± 0.3^d2	3.0 ± 0.1^{e3, f3}	50.4 ± 0.5^d4	10.8 ± 0.0ⁱ⁵	4.8 ± 0.0^e6	2.6 ± 0.1
		P. anomala EC28	23.2 ± 0.1^d1	4.1 ± 0.2^j2	6.6 ± 0.2^d3	48.8 ± 0.1^e4	14.7 ± 0.4^g5	1.5 ± 0.2^f6	1.1 ± 0.1
III. Kluyveromyces		K. marxianus CC1	20.1 ± 0.2	14.2 ± 0.2	3.9 ± 0.1	22.0 ± 0.5	37.2 ± 0.5	0.0 ± 0.1	2.6 ± 0.1

Culture conditions as described in Fig. 2. Each experimental point is the mean value of at least two independent determinations. Letters refer to comparisons at vertical reading for each yeast species within the same group; numbers followed by different letters indicate statistically significant differences at p ≤ 0.05. The experimental data were treated according to Bonferroni post hoc test.

When maximum percentage of cellular lipids per dry cell mass was achieved.

Others: C10:0, C12:0, C14:0, C14:1. Additionally, in the case of P. etchellsii, a long‐chain fatty acid probably ^{Δ4,7,10,13,16,19}C22:6.