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Table 5 The total percentage of fatty acid methyl esters (FAMEs) produced by different yeast strains when grown on lipid production medium at 28 °C, 140 rpm for 96 h and its comparison with plant-based oils

From: Oleaginous yeasts isolated from traditional fermented foods and beverages of Manipur and Mizoram, India, as a potent source of microbial lipids for biodiesel production

 

Relative abundance of FA (w/w %)

Yeast Strain

C16:0 (palmitic acid)

C18:0 (stearic acid)

C18:1 (oleic acid)

C18:2 (linoleic acid)

Rhodotorula mucilaginosa isolate R2

20.89 ± 1.05

9.9 ± 1.37

40.45 ± 3.48

28.75 ± 3.17

Pichia kudriavzevii isolate FK02

19.86 ± 0.6

3.13 ± 0.065

49.42 ± 0.63

27.58 ± 0.07

Candida parapsilosis isolate FK04

20.13 ± 0.8

5.7 ± 0.14

62.7 ± 0.36

11.45 ± 0.6

Saturnispora diversa isolate FO05

19.24 ± 1.1

6 ± 0.18

56.58 ± 1.01

18.16 ± 1.93

Wickerhamomyces anomalus isolate FK09

19.59 ± 0.3

3.41 ± 0.14

45.88 ± 0.17

31.09 ± 0.69

Zygoascus hellenicus isolate FC10

19.51 ± 1.3

9.3 ± 0.84

51.23 ± 5.4

19.89 ± 1.8

Saccharomyces cerevisiae YMA1

30.57

12.69

56.72

Not detected

Plant-based oils

 Palm oil

32–46.3

4-6.3

37–53

6–12

 Soya bean oil

11

4

23.4

53.2

 Jatropha oil

14.66

6.86

39.08

32.48