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Table 4 Lipid distribution of the intracellular oil after 96, 144 and 168 h of fermentation at optimal conditions

From: Bioconversion of cheese whey permeate into fungal oil by Mucor circinelloides

Fermentation Time (h)

Lipid Distribution (%)

96

144

168

TAG

88.5a

90.9a

92.1a

CE

0.7a

1.5a

0.4a

PL

5.8a

4.9a

4.5a

FFA

4.9a

2.7b

3.0b

  1. Values that share the same superscript are not significantly different at p < 0.05
  2. TAG Triacylglycerides, CE Cholesterol esters, PL Phospholipids and FFA-free fatty acids
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Journal of Biological Engineering

ISSN: 1754-1611