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Fig. 3 | Microbial Cell Factories

Fig. 3

From: Application of a delta-6 desaturase with α-linolenic acid preference on eicosapentaenoic acid production in Mortierella alpina

Fig. 3

The effect of free form of fatty acid on each strain growth and principal fatty acid profiles. DCW (a), TFA (b), AA level (c), EPA level (d), the percentage of EPA (e), intracellular ALA level (f) were determined in the control strain (WT M. alpina) and transformants (including Ma-MaFADS6-I-1, Ma-MaFADS6-I-2, Ma-MpFADS6-1, Ma-MpFADS6-2 and Ma-MpFADS6-3). Mycelia were cultured for 3 days at 28 °C and then at 12 °C for 8 days in Broth medium containing FA-free, 0.1 % (m/v) LA or 0.1 % (m/v) ALA as the exogenous substrate. All values are the means of three independent experiments and error bars represent standard deviations. TFA (g/L) = MTFA of 50 mg freeze-dried cells × MCDW of 50 mL cultures/50 mg × 20

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