Fig. 7From: Metabolic engineering of Mortierella alpina for arachidonic acid production with glycerol as carbon sourceThe time course of residual carbon source concentrations, total fatty acid (TFA), dry cell weight (DCW) and arachidonic acid (ARA) in batch fermentation of M. alpina strains. a The co-overexpressing strain MA-malE1-gk-1 cultured with 50 g/L pure glycerol. b Wild type M. alpina cultured with 50 g/L pure glycerol. c Wild type M. alpina cultured with 50 g/L glucose. d The co-overexpressing strain MA-malE1-gk-1 cultured with 50 g/L raw glycerol. e The co-overexpressing strain MA-malE1-gk-1 cultured with 25 g/L raw glycerol. Three independent experiments were performed, and the error bars represent standard deviationsBack to article page