Table 1 The main fatty acids proportion of total lipids in SR21 and SR21-CCT strain at different stages of fermentation

2.43 ± 0.48%

3.30 ± 0.01%

3.34 ± 0.06%

3.28 ± 0.05%

1.46 ± 0.60%

1.69 ± 0.11%^**

1.96 ± 0.02%^**

1.93 ± 0.13%^**

42.3 ± 6.73%

50.9 ± 0.09%

50.2 ± 0.28%

49.6 ± 0.23%

27.3 ± 9.17%^*

31.6 ± 1.68%^**

33.9 ± 0.09%^**

32.9 ± 1.05%^**

2.04 ± 0.06%

1.55 ± 0.04%

1.61 ± 0.16%

1.62 ± 0.11%

2.89 ± 0.58%

1.45 ± 0.29%

1.30 ± 0.04%^*

1.21 ± 0.15%

0.10 ± 0.02%

0.14 ± 0.00%

0.31 ± 0.01%

0.35 ± 0.00%

0.03 ± 0.05%

0.08 ± 0.01%

0.11 ± 0.01%^**

0.12 ± 0.01%^**

4.82 ± 0.30%

5.09 ± 0.11%

5.52 ± 0.07%

5.64 ± 0.03%

4.21 ± 0.21%

6.99 ± 0.87%^*

9.36 ± 0.06%^**

10.1 ± 0.16%^**

25.1 ± 2.06%

26.9 ± 0.48%

28.6 ± 0.16%

28.7 ± 0.03%

20.8 ± 2.50%

32.4 ± 3.58%

39.6 ± 0.22%^**

41.8 ± 1.23%^**

49.4 ± 7.05%

58.2 ± 0.39%

56.8 ± 0.54%

56.1 ± 0.40%

35.8 ± 9.79%^*

36.7 ± 1.82%^**

39.1 ± 0.05%^**

38.1 ± 1.47%^**

31.1 ± 2.20%

32.8 ± 0.61%

35.1 ± 0.23%

35.4 ± 0.03%

26.4 ± 2.74%

40.3 ± 4.37%

49.7 ± 0.30%^*

52.7 ± 1.56%^*

0.63 ± 0.13

0.56 ± 0.01

0.62 ± 0.01

0.63 ± 0.01

0.74 ± 0.28

1.10 ± 0.17^**

1.27 ± 0.01^**

1.39 ± 0.09^**