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Fig. 5 | Microbial Cell Factories

Fig. 5

From: Altering the fatty acid profile of Yarrowia lipolytica to mimic cocoa butter by genetic engineering of desaturases

Fig. 5

Fatty acid profile during growth and lipid class composition after 96 h of cultivation. Strains were cultivated in LPU media for up to 96 h. Displayed is the mean and standard error of n ≥ 4 replicates. A The fatty acid profile was determined by FAME extraction. Lipid content represents g FAME per g cell dry weight. B Cells were cultured for 96 h, and solid-phase extraction was performed, followed by FAME extraction of each fraction: neutral lipids (NL—including cholesterol, cholesterol ester, triacylglycerol, diacylglycerol, monoacylglycerol), free fatty acids (FFA) and phospholipids (PL). Bars show the percentage of the individual fatty acid of the total fatty acids from each fraction. The colour of the bars is the same as in A. The table shows the contribution of each lipid fraction to the sum of all fractions. Av. average, SE standard error

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Microbial Cell Factories

ISSN: 1475-2859

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