Table 1 Effect of the selected cholinium ILs on the fatty acid composition of lipid produced by T. fermentans
Culture conditions | Relative fatty acid content (%) | ||||
|---|---|---|---|---|---|
C 16:0 | C 18:0 | C 18:1 | C 18:2 | Others | |
Control | |||||
0 mM | 21.7 ± 1.9 | 11.3 ± 2.0 | 60.6 ± 0.4 | 5.3 ± 0.1 | 1.0 ± 0.1 |
[Ch][Lys] | |||||
5 mM | 28.9 ± 0.9 | 9.6 ± 0.5 | 55.3 ± 1.0 | 4.2 ± 0.5 | 1.9 ± 0.8 |
10 mM | 32.1 ± 0.1 | 8.7 ± 0.1 | 54.9 ± 0.1 | 3.6 ± 0.1 | 0.7 ± 0.0 |
20 mM | 32.0 ± 0.1 | 8.7 ± 0.4 | 52.9 ± 0.8 | 4.2 ± 0.2 | 2.1 ± 1.1 |
30 mM | 34.5 ± 0.1 | 8.7 ± 0.2 | 51.1 ± 0.0 | 4.3 ± 0.3 | 1.5 ± 0.4 |
60 mM | 34.4 ± 1.4 | 9.9 ± 2.4 | 47.5 ± 3.2 | 3.9 ± 0.0 | 1.5 ± 0.0 |
[Ch][Ser] | |||||
5 mM | 28.2 ± 2.1 | 9.1 ± 0.6 | 57.7 ± 3.0 | 5.0 ± 1.1 | 0.9 ± 0.4 |
10 mM | 28.3 ± 0.2 | 8.5 ± 0.5 | 56.2 ± 1.6 | 5.5 ± 1.4 | 1.5 ± 0.9 |
20 mM | 29.3 ± 0.1 | 7.5 ± 0.6 | 56.5 ± 0.1 | 4.8 ± 0.4 | 1.9 ± 0.4 |
30 mM | 30.7 ± 0.7 | 8.1 ± 1.9 | 53.8 ± 3.4 | 5.9 ± 0.5 | 1.5 ± 0.3 |
60 mM | 34.3 ± 0.7 | 7.4 ± 1.3 | 45.0 ± 3.8 | 6.5 ± 0.0 | 3.3 ± 2.6 |
[Ch][OAc] | |||||
5 mM | 24.4 ± 0.1 | 9.6 ± 0.2 | 60.3 ± 0.9 | 4.9 ± 0.3 | 0.7 ± 0.3 |
10 mM | 24.4 ± 0.1 | 9.0 ± 0.0 | 60.9 ± 0.3 | 5.1 ± 0.1 | 1.0 ± 0.0 |
20 mM | 25.4 ± 0.3 | 8.1 ± 0.0 | 60.3 ± 0.8 | 5.4 ± 0.3 | 0.9 ± 0.2 |
30 mM | 23.2 ± 0.8 | 8.7 ± 0.2 | 59.6 ± 0.4 | 6.5 ± 0.3 | 1.9 ± 0.5 |
60 mM | 25.0 ± 0.8 | 8.4 ± 0.3 | 59.0 ± 0.5 | 6.0 ± 0.1 | 1.6 ± 0.2 |