Table 2 Effect of pH, temperature and salinity on biomass and lipid production of newly isolated oleaginous yeast strains

6.49 ± 0.31

0.84 ± 0.10

4.66 ± 0.18

0.42 ± 0.02

6.56 ± 0.21

1.02 ± 0.11

5.18 ± 0.26

0.66 ± 0.03

6.00 ± 0.07

0.90 ± 0.12

6.12 ± 0.07

0.63 ± 0.06

6.50 ± 0.25

0.90 ± 0.12

7.58 ± 0.29

0.59 ± 0.05

6.73 ± 0.05

0.94 ± 0.02

6.02 ± 0.12

0.55 ± 0.04

6.42 ± 0.28

1.05 ± 0.09

4.60 ± 0.23

0.29 ± 0.02

7.96 ± 0.58

1.47 ± 0.05

6.42 ± 0.21

0.78 ± 0.03

8.03 ± 0.64

1.47 ± 0.04

6.82 ± 0.04

0.76 ± 0.06

5.88 ± 1.18

1.11 ± 0.00

7.52 ± 0.56

0.67 ± 0.07

3.55 ± 0.23

0.63 ± 0.02

0.76 ± 0.22

0.01 ± 0.00

7.14 ± 0.32

0.83 ± 0.01

7.45 ± 0.18

1.17 ± 0.01

7.10 ± 0.26

0.88 ± 0.05

7.78 ± 0.45

0.66 ± 0.04

6.10 ± 0.34

0.77 ± 0.09

6.84 ± 0.22

0.96 ± 0.14

5.91 ± 0.21

0.79 ± 0.03

7.00 ± 0.26

1.20 ± 0.05

5.98 ± 0.49

0.80 ± 0.07

6.35 ± 0.06

1.05 ± 0.10