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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.