Table 2 Fatty acid production of different M. alpina strains grown in Kendrick medium for 168 h with glycerol as sole carbon source

10.3 ± 0.6^a

2.6 ± 0.2^a

87.0 ± 6.1^a

7.1 ± 0.5^a

2.4 ± 0.2^a

8.1 ± 0.3^b

1.3 ± 0.1^b

44.6 ± 2.9^b

4.1 ± 0.2^b

1.4 ± 0.1^b

9.5 ± 1.1^a,c

1.9 ± 0.2^c

62.0 ± 4.5^c

5.2 ± 0.4^c,d

1.7 ± 0.1^c

10.1 ± 0.5^a

2.1 ± 0.2^d

67.2 ± 4.7^c

5.7 ± 0.4^c

1.8 ± 0.1^c

10 ± 0.6^a

2.1 ± 0.1^c,d

62.8 ± 3.2^c

5.9 ± 0.5^c

1.7 ± 0.1^c

8.5 ± 0.4^b,c

1.5 ± 0.1^b

43 ± 3.1^b

4.3 ± 0.4^b

1.3 ± 0.1^b

8.1 ± 0.5^b

1.3 ± 0.1^b

39.4 ± 2.9^b

3.7 ± 0.4^b

1.1 ± 0.1^d

8.4 ± 0.2^b

1.3 ± 0.1^b

40 ± 3.8^b

3.8 ± 0.3^b

1.2 ± 0.1^b,d

8.9 ± 0.7^b,c

1.5 ± 0.1^b

45 ± 2.4^b

4.5 ± 0.3^b,d

1.4 ± 0.1^b

8.7 ± 0.3^b,c

1.5 ± 0.1^b

45.3 ± 2.1^b

4.6 ± 0.2^b,d

1.4 ± 0.1^b

8.4 ± 0.5^b,c

1.3 ± 0.1^b

41.8 ± 2.6^b

4.2 ± 0.3^b

1.3 ± 0.1^b

8.6 ± 0.7^b,c

1.3 ± 0.1^b

41.7 ± 3.4^b

4 ± 0.3^b

1.2 ± 0.1^b,d

8.8 ± 0.4^b,c

1.4 ± 0.1^b

43.9 ± 4.1^b

4.3 ± 0.2^b

1.3 ± 0.1^b

8.8 ± 0.7^b,c

1.4 ± 0.1^b

44.5 ± 3.1^b

4.3 ± 0.3^b

1.3 ± 0.1^b