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Table. 1.

Table. 1.

Fatty acid methyl ester (FAME) contents as % of total fatty acids of P. cruentum during the second phase of the culture at (A) control, (B) pH 5, (C) pH 6, (D) pH 7, (E) pH 8, and (F) pH 9.

Free fatty acid (% of total fatty acid) (A) Control (B) pH 5 (C) pH 6



Day 8 Day 9 Day 10 Day 11 Day 8 Day 9 Day 10 Day 11 Day 8 Day 9 Day 10 Day 11

Myristic acid (C14:0) 0.59±0.01 0.24±0.02 0.27±0.05 0.10±01 0.82±0.05 0.68±0.08 0.92±0.02 1.05±0.01 1.08±0.01 1.84±0.01 0.11±0.01 0.11±.0.1
Palmitic acid (C16:0) 6.57±0.06 6.70±0.05 7.00±0.01 4.56±0.05 5.75±0.01 5.75±0.08 6.36±0.22 7.29±0.08 6.53±0.02 2.97±0.02 2.45±0.02 2.88±0.02
Palmitoleic acid (C16:1) 0.58±0.01 0.37±0.01 0.31±0.02 1.15±0.01 0.95±0.01 0.60±0.07 0.06±0.01 0.07±0.01 0.90±0.01 2.29±0.02 1.36±0.01 1.33±0.01
Stearic acid (C18:0) 56.84±0.19 47.82±0.15 43.91±0.21 48.48±0.25 55.77±0.22 55.32±0.05 58.60±0.02 59.61±0.22 53.24±0.02 46.81±0.25 36.24±0.26 38.96±0.26
Oleic acid (C18:1) 11.83±0.22 12.46±0.11 12.96±0.12 5.23±0.5 12.30±0.04 11.45±0.12 10.11±0.12 11.64±0.12 12.20±0.05 4.29±0.01 2.91±0.08 6.07±0.04
Linoleic acid (C18:2) 0.71±0.02 3.08±0.05 3.40±0.05 6.76±0.04 0.73±0.01 0.69±0.01 0.35±0.05 0.07±0.01 0.78±0.02 4.29±0.04 1.60±0.01 5.73±0.04
Arachicidic acid (C20:0) 0.86±0.05 0.07±0.1 0.08±0.01 0.46±0.01 0.89±0.02 0.80±0.01 1.02±0.04 1.17±0.01 0.77±0.01 0.32±0.02 0.14±0.01 0.53±0.01
Linolenic acid (C18:3) 2.36±0.17 2.77±0.3 2.89±0.06 5.06±0.01 2.46±0.03 2.72±0.12 2.93±0.01 3.42±0.06 2.35±0.02 4.85±.03 5.16±0.04 5.87±0.02
Eicosapentaenoic acid (C20:5) 8.28±0.05 11.48±0.15 12.19±0.07 10.56±0.09 9.08±0.04 10.40±0.25 9.35±0.08 9.11±0.05 9.99±0.11 17.51±0.04 30.63±0.15 21.12±0.12
Behenic acid (C22:0) 2.37±0.01 3.32±0.11 3.50±0.06 6.14±0.07 2.20±0.02 1.83±0.03 1.72±0.01 1.09±0.01 3.21±0.02 2.18±0.05 4.87±0.02 7.11±0.08
Docosahexaenoic acid (C22:6) 9.01±0.05 11.70±0.03 13.48±0.08 11.50±0.12 9.06±0.03 9.78±0.19 8.57±0.09 5.47±0.11 8.94±0.09 12.65±0.14 14.54±0.13 10.28±0.18

Saturated fatty acid 67.23 58.15 54.76 59.73 65.42 64.38 68.63 70.22 64.53 54.12 43.80 49.59
Unsaturated fatty acid 32.77 41.85 45.24 40.27 34.58 35.62 31.37 29.78 35.17 45.88 56.20 50.41

Free fatty acid (% of total fatty acid) (D) pH 7 (E) pH 8 (F) pH 9



Day 8 Day 9 Day 10 Day 11 Day 8 Day 9 Day 10 Day 11 Day 8 Day 9 Day 10 Day 11

Myristic acid (C14:0) 0.61±0.01 2.03±0.01 0.19±0.01 0.83±0.05 0.63±0.01 0.15±0.01 0.17±0.01 0.09±0.01 0.51±0.01 0.30±0.01 0.18±0.01 0.13±0.01
Palmitic acid (C16:0) 6.66±0.02 3.28±0.01 2.84±0.05 4.66±0.05 6.97±0.02 5.92±0.09 6.78±0.05 4.58±0.12 6.61±0.12 6.98±0.04 7.75±0.15 4.45±0.15
Palmitoleic acid (C16:1) 0.65±0.01 2.77±0.02 1.24±0.01 1.36±0.01 0.62±.0.01 0.43±0.01 0.07±0.01 1.28±0.03 0.57±0.01 0.49±0.06 0.07±0.01 1.30±0.09
Stearic acid (C18:0) 55.30±0.28 50.2±0.20 43.46±0.18 41.07±0.19 56.04±0.19 52.60±0.32 43.20±0.19 47.24±0.26 58.98±0.31 46.42±0.19 42.90±0.22 47.98±0.22
Oleic acid (C18:1) 12.44±0.25 4.80±0.04 2.70±0.01 3.74±0.05 11.96±0.15 10.39±0.17 12.44±0.11 4.98±0.05 11.39±0.09 12.84±0.11 12.24±0.09 4.92±0.18
Linoleic acid (C18:2) 0.64±0.01 3.85±0.04 2.78±0.01 2.78±0.04 0.72±.0.05 2.43±0.05 2.90±0.08 7.13±0.09 0.67±0.01 2.84±0.13 3.07±0.09 6.91±0.19
Arachicidic acid (C20:0) 0.92±0.01 0.29±0.01 0.19±0.01 0.46±0.08 0.88±0.09 0.02±0.01 0.13±0.01 0.43±.01 0.84±0.01 0.12±±0.01 0.07±0.01 0.44±0.01
Linolenic acid (C18:3) 2.71±0.02 4.59±0.02 5.87±0.05 5.39±0.09 2.32±0.01 2.31±0.06 3.29±0.09 5.03±0.01 2.24±0.07 2.72±0.02 2.79±0.08 4.98±0.21
Eicosapentaenoic acid (C20:5) 8.45±0.26 14.57±0.14 23.58±0.17 23.54±0.02 8.34±0.09 12.18±0.11 13.03±0.01 10.97±0.11 7.13±0.05 11.90±0.11 12.54±0.09 10.24±0.11
Behenic acid (C22:0) 2.43±0.09 2.12±0.01 4.96±.0.14 3.96±0.01 2.26±0.01 2.25±0.01 3.49±0.07 5.93±0.08 2.26±0.09 3.36±0.05 3.54±0.01 6.50±0.02
Docosahexaenoic acid (C22:6) 9.20±0.17 11.50±0.21 12.20±0.05 12.42±0.12 9.27±.0.11 11.31±0.09 14.51±0.19 12.34±0.16 8.80±0.11 12.02±0.19 14.85±0.12 12.15±0.34

Saturated fatty acid 65.92 57.92 51.64 50.97 66.78 60.95 53.76 58.27 69.20 57.19 54.44 59.50
Unsaturated fatty acid 34.08 42.08 48.36 49.03 33.22 39.05 46.24 41.73 30.80 42.81 45.56 40.50

J. Microbiol. Biotechnol. 2021;31:456~463 https://doi.org/10.4014/jmb.2011.11004
© J. Microbiol. Biotechnol.