| |
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]
|
- 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
