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Table 4 Relative fatty acid of 13 selective lipid samples

From: Statistical design and optimization of single cell oil production from sugarcane bagasse hydrolysate by an oleaginous yeast Rhodotorula sp. IIP-33 using response surface methodology

Sl. No.

Temperature

C/N

Lipid

pH

Flask

C5sugarδ

Fat coefficientψ

≤ C6to ≥ C14

C16:0

C16:1

C18:0

C18:1

C18:2

C18:3

#

°C

~

g

-

#

g

%

relative presence of fatty acids of corresponding carbon numbers

1

30

25

0.8780

5

12

10

8.78

++

+

-

+

+

-

+

2

30

50

1.4650

5

4

20

7.33

+

++

+

+

+

-

+

3

30

75

1.9720

5

11

30

6.57

++

++

+

+

++

-

+

4

34

25

0.8990

5

26

10

8.99

+

+

-

-

+

+

-

5

34

50

1.9380

5

15

30

6.46

+

++

+

+

++

++

-

6

34

75

2.0243

6

27

10

20.24η

+

++

+

++

++

++

-

7

34

75

2.0900

6

24

30

6.96

++

++

+

++

++

++

-

8

34

100

1.8720

5

17

30

6.24

+

++

-

++

++

++

-

9

34

100

1.9920

5

31

30

6.64

+

++

+

++

++

++

-

10

38

25

0.8820

5

42

10

8.82

++

+

+

+

+

+

-

11

38

50

1.5140

6

38

20

7.57

+

+

+

+

+

++

-

12

38

75

2.0740

5

39

30

6.91

++

++

-

+

++

++

-

13

38

100

2.1199

6

model

30

7.06 *

++

++

+

++

++

++

-

  1. + indicates presence of fatty acids with corresponding carbon numbers as per GC/MS; ++ indicates presence of corresponding fatty acids in higher quantity as per GC/MS; δ gram of pentose sugar (C5) present in prehydrolysate as carbon source in all flasks; ψ (yielded lipid/consumed sugar) × 100 = fat coefficient (%); η maximum fat coefficient due to low carbon content and high C/N ratio (very low nitrogen content); not considered as model data; * fat coefficient as per validated model.