Table 4 Fatty acid composition of different M. alpina strains in batch fermentation

168

9.4 ± 0.6^a

6.2 ± 0.4^a

15.1 ± 1.1^a

6.5 ± 0.3^a

4.1 ± 0.2^a

5.1 ± 0.3^a

45.1 ± 1.2^a

168

11.2 ± 0.5^a,b

12.6 ± 0.8^b

13.6 ± 0.9 ^a,b

3.8 ± 0.3^b

3.1 ± 0.1^b

1.5 ± 0.1^b

44.1 ± 2.5^a

168

10.2 ± 0.4^a

9.6 ± 0.6^b

14.1 ± 1.1^a,b

4.1 ± 0.2^b

4.2 ± 0.1^b

1.5 ± 0.1^b,c

45.8 ± 1.3^a

168

17.9 ± 1.2^c

11.7 ± 0.6^c,d

25.9 ± 2.3^c

9.5 ± 0.6^c

5.1 ± 0.2^c

2.1 ± 0.1^d

20.1 ± 1.9^b

168

12.9 ± 0.5^b

8.6 ± 0.5^d

11 ± 0.8^d

9.7 ± 1.1^c

5.5 ± 0.4^c

2.3 ± 0.2^d

41.5 ± 1.7^a

72

17.6 ± 1.3^c

7.6 ± 0.6^e

14.3 ± 1.2^a,b

9.6 ± 0.5^c

5.3 ± 0.3^c

1.3 ± 0.1^b,c

36.2 ± 2.6^d

72

17.1 ± 1.6^c

9.5 ± 0.3^c,d

12.4 ± 1.5^b,d

8.2 ± 0.4^d

6.7 ± 0.2^d

1.4 ± 0.1^b

37.8 ± 3.5^c,d

72

15.1 ± 1^d

8.9 ± 0.2^c,d

18.9 ± 1.1^e

7.6 ± 0.4^d

5.6 ± 0.2^c

1.3 ± 0.1^b,c

36.7 ± 1.9^c,d

72

18.7 ± 1.3^c

9.8 ± 0.8^c

18.4 ± 0.8^e

7.3 ± 0.6^a,d

5.1 ± 0.2^c

1.1 ± 0.1^c

29.7 ± 1.7^e