From: Fourier transform infrared spectroscopy as a method to study lipid accumulation in oleaginous yeasts
Fatty acid standard | S.c.0 h | S.c.72 h | C.c.0 h | C.c.72 h | Δ% S.c. | Δ% C.c. | Δ% (C.c.- S.c.) |
---|---|---|---|---|---|---|---|
Linolenic | 57.31 | 38.8 | 50.2 | 32.25 | 32.3 | 35.75 | 3.45 |
Linoleic | 73.16 | 48.44 | 66.35 | 37.76 | 33.8 | 43.08 | 9.28 |
Oleic | 107.9 | 84.09 | 101.93 | 76.94 | 22.06 | 24.52 | 2.46 |
Palmitic | 238 | 163.03 | 238.6 | 129.66 | 31.5 | 45.66 | 14.16 |
Palmitoleic | 67.05 | 26.58 | 60.95 | 3.82 | 60.36 | 93.73 | 33.37 |
Stearic | 148.49 | 85.46 | 144.61 | 50.47 | 42.45 | 65.1 | 22.65 |