Tracking of pigment accumulation and secretion in extractive fermentation of Monascus anka GIM 3.592

Table 2 Cell membrane fatty acid composition (% total fatty acid) in Monascus anka with different fermentation modes

Fatty acid composition	Fermentation modes^a
Fatty acid composition	BF	EC	EF
Saturated fatty acid
Tetradecanoate (14:0)	0.09 ± 0.00	0.17 ± 0.03	–
Palmitic acid (16:0)	15.74 ± 0.02	16.20 ± 0.10	20.11 ± 1.01
Heptadecanoate (17:0)	0.18 ± 0.02	0.35 ± 0.00	–
Stearic acid (18:0)	12.83 ± 0.65	14.50 ± 0.66	14.20 ± 0.54
Eicosanoic acid (20:0)	0.09 ± 0.00	0.21 ± 0.00	–
Unsaturated fatty acid
Hexadecenoic acid (16:1)	0.16 ± 0.02	0.28 ± 0.05	–
Oleic acid (18:1)	42.57 ± 2.33	41.62 ± 0.06	38.87 ± 0.95
Linoleic acid (18:2)	26.37 ± 1.08	24.76 ± 0.04	25.16 ± 0.81
Linolenic acid (18:3)	1.97 ± 0.05	1.91 ± 0.03	1.66 ± 0.01
Unsaturated/saturated fatty acid ratio^b	2.45 ± 0.30a	2.18 ± 0.23b	1.91 ± 0.11c
IUFA (index of unsaturated fatty acid)^c	101.36 ± 0.49a	97.15 ± 0.29b	94.16 ± 0.26c

^a BF batch fermentation for 6 days, EF extractive fermentation for 6 days, EC day-6 batch fermentation broth was added to 40 g/L Triton X-100 to conduct extractive cultivation for 1 h. The data are expressed as the mean values ± standard deviations (n = 3). Mean values in a row with different lowercase letters (a, b, c) are significantly different (p < 0.05)
^b(C16:1 + C18:1 + C18:2 + C18:3)/(C14:0 + C16:0 + C18:0 + C20:0)
^cC16:1 + C18:1 + 2 × C18:2 + 3 × C18:3