Table 5 Major fatty acids of triglycerides in M. circinelloides oil after 96, 144 and 168Â h of fermentation at optimal conditions
From: Bioconversion of cheese whey permeate into fungal oil by Mucor circinelloides
Fermentation Time (h) | |||
|---|---|---|---|
Fatty Acid (%, w/w1) | 96 | 144 | 168 |
C14:0 | 3.0a | 3.0a | 3.0a |
C16:0 | 21.0a | 21.0a | 23.0a |
C16:1 | 10.0a | 8.0a | 7.0a |
C18:0 | 3.0a | 3.0a | 4.0a |
C18:1 (cis) | 43.0a | 42.0a | 41.0a |
C18:2 (n-6) | 7.0a | 10.0ab | 11.0b |
C18:3 (n-6) | 9.0a | 10.0a | 9.0a |