Fig. 2 | Scientific Reports

Fig. 2

From: Insights into the special physiology of Mortierella alpina cultured by agar supported solid state fermentation in enhancing arachidonic acid enriched lipid production

Fig. 2

Time courses of changes in fatty acids content of AH, SH and VH. As shown in (a), the synthesis of ARA undergoes a series of elongation and desaturation process from palmitic acid (C16:0, PA), leading to the sequential production of stearic acid (C18:0, SA), oleic acid (C18:1, OA), linoleic acid (C18:2, LA), γ-linolenic acid (C18:3, GLA), dihomo-γ-linolenic acid (C20:3, DGLA) and arachidonic acid (C20:4, ARA). (b) The changes of lipid content and major fatty acids content (c-i) in dried cell weight (n = 3).

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