Fig. 4

Fed-batch fermentation of C. oleaginosus strains. Left column: Fermentation using MNM + Glu. Right column: Fermentation using RM + AA + Glu. a, b Time course of fatty acid composition (FAC) in WT in MNM + Glu and RM + AA + Glu, respectively. c, d FAC in D9OE strain. e, f FAC in TEFp-D9. g, h FAC in AKRp-D9. i, j FAC in Δd12. k, l Lipid contents (yellow bars) and lipid titres (purple line), and m, n growth (dry cell weights) obtained with the WT and engineered C. oleaginous strains in MNM + Glu after 96 h of cultivation and in RM + AA + Glu after 72 h of cultivation, respectively. All data and error bars represent average ± standard deviation of biological triplicates. Statistically significant differences between the WT and each engineered C. oleaginosus strain were defined using the two-tailed Student’s t-test. * P < 0.05, **P < 0.01, ***P < 0.001, ****P < 0.0001