Influence of Supplementation of Vegetable Oil Blends on Omega-3 Fatty Acid Production in Mortierella alpina CFR-GV15

Table 5

Effect of shifting temperature and blended oil on omega-3 fatty acid production.

Fatty acid (%)	LSO : GCO; Blend oil	Control; Without blend oil	Blend oil supplementation with low temperature at 20°C to 12°C
C14:0
C16:0
C18:0
C18:1
C18:2
C18:3(n-3)
C20:0	NA	NA
C20:1
C20:4(n-6)
C20:5(n-6)
C20:5(n-3)	NA
C22:6(n-3)	NA

Culture conditions: LSO : GCO blended oil 2%; 0.5% yeast extract; 1% KNO₃; 0.1% KH₂PO₄ and MgSO₄·7H₂O 0.05%; pH 6.5; cultivation period 9 days at 20°C values of means ± SD. GY medium: glucose and yeast extract 2 : 1 ratio; pH 6.5; 230 rpm; cultivation period 7 days at 20°C values of means ± SD. SYM: starch-yeast extract medium; pH: 6.5; carbon source: 1% starch and 0.5% yeast extract; 1% KNO₃; 0.1% KH₂PO₄ and MgSO₄·7H₂O 0.05%; additional 2% blended oil supplementation; 230 rpm; cultivation period and temperature: four days at 20°C and shifted to 12°C another five days; 9-day values of means ± SD, n-3. Values in the same column that do not share the same alphabetic superscripts are significantly different at levels according to Duncan’s multiple range tests.