Production and Enhancement of Omega-3 Fatty Acid from Mortierella alpina CFR-GV15: Its Food and Therapeutic Application

Table 3

Total fatty acid profile of newly isolated Mortierella sp.

Strain	C14:0	C16:1	C18:0	C18:1	C18:2	C18:3	C20:3	C20:4	C20:5	C22:6
CFR-GV11	0.96 ± 0.2^d	23.14 ± 0.2^ab	5.67 ± 0.8^fg	29.78 ± 0.1^b	7.17 ± 0.2^a	3.86 ± 0.3^d	3.00 ± 0.8^d	32.03 ± 0.0^f	1.34 ± 0.8^g	1.56 ± 0.2^bcd
CFR-GV12	0.62 ± 0.4^f	21.02 ± 0.1^d	4.56 ± 0.1^i	32.02 ± 0.8^a	6.45 ± 0.1^bcd	4.62 ± 0.2^c	4.20 ± 0.5^a	32.54 ± 0.2^f	3.65 ± 0.2^b	3.48 ± 0.5^ab
CFR-GV13	0.68 ± 0.1^f	18.52 ± 0.3^e	4.98 ± 0.4^i	24.52 ± 0.1^e	5.23 ± 0.4^ef	3.26 ± 0.0^f	1.98 ± 0.6^h	28.32 ± 0.6^g	3.12 ± 0.1^c	2.36 ± 0.1^abcd
CFR-GV14	0.86 ± 0.2^e	16.35 ± 0.2^f	5.68 ± 0.3^fg	23.16 ± 0.7^f	5.68 ± 0.3^e	3.35 ± 0.4^ef	2.45 ± 0.1^ef	27.56 ± 0.4^h	3.26 ± 0.6^c	1.78 ± 0.3^bcd
CFR-GV15	0.48 ± 0.0^h	10.66 ± 0.4^i	5.05 ± 0.3^h	6.21 ± 0.5^i	6.07 ± 0.5^d	5.58 ± 0.2^a	3.37 ± 0.3^c	53.86 ± 0.2^a	4.87 ± 0.0^a	3.94 ± 0.6^b
CFR-GVM15	0.54 ± 0.7^g	9.85 ± 0.2^i	4.58 ± 0.7^i	6.00 ± 0.1^i	5.21 ± 0.2^e	5.24 ± 0.6^b	2.75 ± 0.6^e	48.25 ± 0.1^b	2.35 ± 0.6^de	3.68 ± 0.2^ab
CFR-GV16	1.92 ± 0.3^c	20.87 ± 0.8^d	5.58 ± 0.1^f	29.58 ± 0.4^c	6.37 ± 0.1^bcd	4.58 ± 0.5^c	1.89 ± 0.7^h	26.11 ± 0.3^i	1.91 ± 0.4^f	0.68 ± 0.8^d
CFR-GV17	2.30 ± 0.4^b	22.81 ± 0.1^c	7.11 ± 0.5^cd	30.27 ± 0.1^b	6.15 ± 0.6^d	3.15 ± 0.3^f	2.56 ± 0.6^ef	22.03 ± 0.9^i	2.02 ± 0.3^ef	0.65 ± 0.6^d
CFR-GV18	1.89 ± 0.2^c	22.01 ± 0.9^c	6.89 ± 0.9^e	27.52 ± 0.6^d	4.25 ± 0.4^g	2.87 ± 0.4^g	2.15 ± 0.1^g	37.12 ± 0.7^d	0.78 ± 0.0^h	0.68 ± 0.5^d
CFR-GV19	2.03 ± 0.1^a	23.75 ± 0.0^a	7.50 ± 0.8^c	30.35 ± 0.8^b	6.33 ± 0.2^cd	3.46 ± 0.1^de	2.77 ± 0.6^e	22.01 ± 0.6^k	1.31 ± 0.3^g	0.88 ± 0.3^cd
MTCC 6344	0.45 ± 0.2^h	14.25 ± 0.4^g	11.25 ± 0.1^a	24.00 ± 0.9^e	6.90 ± 0.8^b	1.05 ± 0.1^h	3.90 ± 0.4^b	38.69 ± 0.5^c	2.65 ± 0.1^d	2.45 ± 0.2^abcd
CBS528.72	0.57 ± 0.4^g	13.01 ± 0.2^h	10.65 ± 0.6^b	18.53 ± 0.4^g	6.61 ± 0.9^bc	0.84 ± 0.2^i	3.70 ± 0.0^b	34.86 ± 0.1^e	3.29 ± 0.5^bc	4.04 ± 0.0^a

Culture conditions: starch-yeast extract medium; pH: 6.5 and incubated at 20°C; carbon source: 2% starch, 0.5% yeast extract; 1% KNO₃; 0.1% KH₂PO₄ and MgSO₄·7H₂O 0.05%; 230 rpm; cultivation period: 7-day values of means ± SD, n-3. Values in the same column that do not share the same alphabetic superscripts are significantly different at 𝑃≤0.05 levels according to Duncan’s multiple range test.