Fourier transform infrared spectroscopy as a method to study lipid accumulation in oleaginous yeasts

Table 2 Mean squared distances (MSD) (1,500 to 1,350 cm^-1) for S. cerevisiae versus C. curvatus

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	301.97	161.31	296.26	134.96	46.58	54.45	7.87
Linoleic	344.05	205.9	337.59	169.46	40.16	49.8	9.64
Oleic	361.28	220.46	355.96	178.92	38.98	49.74	10.76
Palmitic	336.27	296.85	342.96	268.13	11.72	21.82	10.1
Palmitoleic	351.65	225.15	344.69	187.72	35.97	45.54	9.57
Stearic	283.68	249.18	303.72	234.04	12.16	22.94	10.78

MSD among the centroids in the three-dimensional PCA projection. Mean squared distances (MSD) among the centroids of the sets in the three-dimensional principal components analysis (PCA) projection have been reported to evaluate the distance between the producer and the control strain with the lipid standards for the range 1,500 to 1,350 cm^-1. In addition, the percentage of the difference between the MSDs has been reported (see Methods for details). Moreover, the last column represents the difference between Δ% C. curvatus and Δ% S. cerevisiae; S.c., S. cerevisiae; C.c., C. curvatus.

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