Skip to main content

Table 4 Fatty acids produced by E. coli pACY- ‘tesA -Δ fadL with addition of ampicillin in the cultivation process

From: Production of extracellular fatty acid using engineered Escherichia coli

fatty acids

Relative content of extracellular fatty acid (%)

Relative content of cell-associated fatty acid (%)

 

15 h

23 h

30 h

38 h

15 h

23 h

30 h

38 h

C12:1

8.27

8.33

8.02

8.13

6.60

6.79

6.89

8.35

C12:0

8.00

6.16

6.51

7.51

2.46

4.20

5.37

5.24

C14:1

14.96

22.79

21.13

17.84

24.42

16.96

18.00

27.67

C14:0

9.28

10.67

11.11

12.47

7.80

6.91

8.46

9.67

C16:1

16.33

8.47

8.26

7.48

15.47

29.51

23.04

10.77

C16:0

25.21

31.69

33.18

35.35

28.06

19.89

24.80

28.30

C18:1

7.29

0.86

2.28

2.52

2.36

8.22

5.68

2.28

C18:0

10.68

11.03

9.50

7.72

12.83

7.51

7.76

7.72

  1. Integrated fatty acid separation and standard cultivation conditions were employed.