Table 2 The main fatty acids composition of non-polar lipid in SR21 and SR21-CCT strain during the fermentation

2.63 ± 0.75%

3.69 ± 0.44%

3.46 ± 0.03%

3.30 ± 0.38%

1.91 ± 0.09%

2.07 ± 0.29%

2.91 ± 0.15%^**

2.61 ± 0.03%^**

42.1 ± 0.59%

53.9 ± 1.35%

51.4 ± 0.75%

51.0 ± 0.85%

29.5 ± 0.50%^**

31.6 ± 0.77%^**

32.8 ± 0.49%^**

32.2 ± 0.39%^**

0.55 ± 0.57%

1.15 ± 0.06%

1.24 ± 0.08%

1.08 ± 0.06%

0.92 ± 0.26%

0.37 ± 0.08%^**

0.77 ± 0.04%^**

0.45 ± 0.03%^**

0.12 ± 0.01%

0.15 ± 0.05%

0.33 ± 0.01%

0.33 ± 0.04%

0.04 ± 0.02%^**

0.07 ± 0.01%^*

0.11 ± 0.02%^**

0.12 ± 0.02%^**

4.86 ± 0.24%

4.97 ± 0.06%

5.01 ± 0.17%

5.53 ± 0.22%

4.24 ± 0.13%

7.06 ± 0.16%^**

9.86 ± 0.12%^**

10.8 ± 0.17%^**

26.2 ± 1.15%

26.4 ± 0.34%

29.9 ± 0.22%

29.1 ± 1.35%

22.5 ± 0.20%^*

33.4 ± 0.52%^**

40.7 ± 0.08%^**

44.1 ± 0.55%^**

47.3 ± 0.84%

60.7 ± 0.98%

58.1 ± 0.75%

57.4 ± 0.59%

34.3 ± 0.42^**

36.1 ± 0.46%^**

38.5 ± 0.62%^**

37.3 ± 0.36%^**

31.1 ± 1.01%

31.5 ± 0.70%

35.3 ± 0.18%

35.0 ± 1.56%

26.8 ± 0.25%^*

40.5 ± 0.42%^**

50.7 ± 0.04%^**

55.0 ± 0.71%^**

0.66 ± 0.03

0.52 ± 0.02

0.61 ± 0.01

0.61 ± 0.03

0.78 ± 0.02^*

1.12 ± 0.03^**

1.32 ± 0.02^**

1.47 ± 0.03^**