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Table 3 Fatty acid production of different M. alpina strains in batch fermentation

From: Metabolic engineering of Mortierella alpina for arachidonic acid production with glycerol as carbon source

Strain

Carbon source (g/L)

Time (h)

Biomass (g/L)

Fatty acids (g/L)

ARA (g/L)

Fatty acid yield (%)

ARA yield (%)

Batch

 M. alpina

Glu (50)

168

22.3 ± 1.8a

10.2 ± 0.7a

4.6 ± 0.2a

20 ± 1.7a

9.2 ± 0.4a

 M. alpina

Gly (50)

168

18.4 ± 1.1b

5.9 ± 0.2b

2.6 ± 0.2b

13.6 ± 0.7b,c

6 ± 0.3b

 MA-malE1-gk-1

Gly (50)

168

23.2 ± 2.1a

10.7 ± 0.6a

4.9 ± 0.3a

21.4 ± 1.5a

9.8 ± 0.5a

 MA-malE1-gk-1

Raw Gly (50)

168

19.1 ± 1.3b

8.1 ± 0.5c

1.6 ± 0.1c

16.2 ± 0.8d

3.3 ± 0.1c

 MA-malE1-gk-1

Raw Gly (25)

168

10.1 ± 0.9 c,d

3.9 ± 0.6d

1.6 ± 0.2c

15.6 ± 1.2b,d

6.5 ± 0.4b

 Repeated Batch

MA-malE1-gk-1

 Round I

Raw Gly (25)

72

10.6 ± 0.6c

3.9 ± 0.1d

1.4 ± 0.1c,d

15.6 ± 1.1b,d

5.6 ± 0.2d

 Round II

Raw Gly (25)

72

10.8 ± 0.5c

3.6 ± 0.2d,e

1.4 ± 0.1c,d

14.4 ± 1.2b,c,d

5.4 ± 0.3d,e

 Round III

Raw Gly (25)

72

10.1 ± 0.9c,d

3.3 ± 0.2d,e

1.2 ± 0.1d

13.2 ± 0.6c

4.8 ± 0.3e

 Round IV

Raw Gly (25)

72

8.2 ± 0.8d

2.9 ± 0.2e

0.9 ± 0.1e

12.4 ± 0.9c

4 ± 0.2f

  1. M. alpina: wild type M. alpina; MA-malE1-gk-1: ME1 and GK co-overexpressing strain; Glu glucose; Gly Glycerol; Raw Gly Raw Glycerol. a,b,c,d,e,f mean the values within a row with different superscript letters were significantly different (p < 0.05) as analyzed by ANOVA