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. 2020 Apr 16;11:687. doi: 10.3389/fmicb.2020.00687

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Copyright © 2020 Liang, Zheng, Fan, Chen, Huang, Peng, Zhu, Tang, Chen and Xue.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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(A,B) Content of total fatty acid and DHA in fresh weight at different cultivation times. (C,D) Content of total fatty acid and DHA in dry weight at different cultivation times. (E,F) Content of total fatty acid and DHA in 10⁷ cell density at different cultivation times. The control groups represent that S. limacinum SR21 was cultured in basal fermentation medium with 1.0 g/L yeast extract. The treated groups represent that S. limacinum SR21 was cultured in basal fermentation medium with 0.5 g/L yeast extract. All experiments were performed in triplicate. Each value presents the mean ± SD. “I” represents error bars for the various determinations (n = 3).