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Table 3 Lipid fractions and fatty acid compositions of lipid samples produced from corn stover by Cryptococcus curvatus under different culture modes

From: Lipid production from corn stover by the oleaginous yeast Cryptococcus curvatus

Culture mode

Lipid fractions (% w/w)

Relative fatty acid content (% w/w)

N

G + S

P

Myristic acid

Palmitic acid

Palmitoleic acid

Stearic acid

Oleic acid

Linoleic acid

SHELP

81.9 · 1.4

14.8 · 1.2

3.3 · 0.2

1.2 · 0.1

29.4 · 0.7

0.6 · 0.2

18.4 · 0.5

44.1 · 2.3

1.5 · 0.3

SSLP

94.3 · 0.7

3.6 · 0.5

2.1 · 0.2

0.7 · 0.1

27.2 · 0.9

0.7 · 0.2

11.2 · 0.7

52.5 · 1.7

6.1 · 0.2

SSELP

96.1 · 0.5

2.3 · 0.6

1.6 · 0.2

0.6 · 0.3

25.3 · 0.3

0.6 · 0.1

14.6 · 0.1

51.1 · 0.4

5.9 · 0.6

  1. N, neutral lipids; G + S, glycolipids plus sphingolipids; P, phospholipids; SHELP, separated hydrolysis and enhanced lipid production; SSELP, simultaneous saccharification and enhanced lipid production; SSLP, simultaneous saccharification and lipid production.