Skip to main content

Table 3 Effect of organic acids on the fatty acid composition of lipids

From: Effect of organic acids on the growth and lipid accumulation of oleaginous yeast Trichosporon fermentans

  Fatty acid composition (%)
Organic acida Palmitic acid (C16:0) Linoleic acid (C18:2) Oleic acid (C18:1) Stearic acid (C18:0) Others
Acetic acid (2 g/L) 19.8 6.6 55.9 16.5 1.2
Syringic acid (0.5 g/L) 22.9 5.9 47.6 22.6 1
Vanillic acid (0.5 g/L) 23.6 5.8 47.1 22.5 1
Caproic acid (0.25 g/L) 24 6.8 56.9 10.9 1.4
Furoic acid (0.5 g/L) 26.1 5.6 53 14.4 0.9
4-hydroxybenzoic acid (0.5 g/L) 21.2 5.8 54.1 17.9 1
Formic acid (1 g/L) 19.5 6.6 57.8 15.2 0.9
Levulinic acid (4 g/L) 22.6 5.6 54.2 15.8 1.8
Ferulic acid (2 g/L) 20.7 4.8 60.4 11.8 2.3
Gallic acid (4 g/L) 17.2 7.3 56.6 18.3 0.6
Control 17.4 6.1 57.9 17.4 1.2
  1. aValues in parentheses represent the organic acid's concentration tested.