From: Fourier transform infrared spectroscopy as a method to study lipid accumulation in oleaginous yeasts
Fatty acid standard | S.c.0 h | S.c.72 h | R.t.0 h | R.t.72 h | Δ% S.c. | Δ% R.t. | Δ% (R.t.- S.c.) |
---|---|---|---|---|---|---|---|
Linolenic | 55.82 | 37.04 | 61.67 | 36.66 | 33.65 | 40.56 | 6.91 |
Linoleic | 73.01 | 47.99 | 78.78 | 39.54 | 34.27 | 49.81 | 15.54 |
Oleic | 108.69 | 84.59 | 112.58 | 75.89 | 22.18 | 32.59 | 10.41 |
Palmitic | 239.4 | 165.89 | 245.62 | 111.58 | 30.7 | 54.57 | 23.87 |
Palmitoleic | 66.72 | 25.81 | 75.69 | 3.23 | 61.32 | 95.74 | 34.42 |
Stearic | 149.02 | 86.1 | 157.31 | 38.09 | 42.22 | 75.78 | 33.56 |