Fig. 7

The 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 deviations