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Table 3 Fatty acid profile produced by oleaginous yeast strain SSA16541, comparing with common vegetable oil

From: Coupling azo dye degradation and biodiesel production by manganese-dependent peroxidase producing oleaginous yeasts isolated from wood-feeding termite gut symbionts

  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]
  1. Meyerozyma caribbica SSA1654 was grown in the N-limited medium supplemented with 40 g/L of glucose at 20 °C during 120 h; The values are mean of three independent experiments