Table 3 Fatty acid profile produced by oleaginous yeast strain SSA16541, comparing with common vegetable oil
| Â | Relative fatty acid content (%, w/w) | |
|---|---|---|
Meyerozyma caribbica strain SSA1654 | Olive oil | |
Myristic acid (C14:0) | 1.78 | 0.0 |
Pentadecanoic acid (C15:0) | 0.59 | Not determined |
Palmitic acid (C16:0) | 17.34 | 11.6 |
Palmitoleic acid (C16:1) | 1.60 | 1.0 |
Stearic acid (C18:0) | 1.86 | 3.1 |
Oleic acid (C18:1) | 60.73 | 75.0 |
Linoleic acid (C18:2) | 9.56 | 7.8 |
Linolenic acid (C18:3) | 4.07 | 0.1 |
Total C16 | 18.94 | 12.6 |
Total C18 | 76.22 | 86.0 |
Total saturated fatty acid | 19.2 | 14.7 |
Total mono-unsaturated fatty acid | 62.33 | 76.0 |
Total poly-unsaturated fatty acid | 13.63 | 7.9 |
Reference | This study | Ramos et al. [69] |