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. 2021 Jul 27;20:147. doi: 10.1186/s12934-021-01640-0

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© The Author(s) 2021

Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/. 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 in a credit line to the data.

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Fig. 1 — TAG content in yeast wild-type strains after cultivation for 96 h in lipid accumulation-inducing medium. The first five strains are commonly used laboratory strains; AWRI1482 and AWRI1631 are natural strains, the latter being a stable haploid; 4/17 and 11/E6 are segregants derived from sporulations of AWRI1631xCEN.PK and AWRI1631xBY4741 diploids, respectively. TAG was extracted and quantified after cultivation for 96 h under nitrogen-limited conditions (MM/N-lim1)