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Table 3 Total oil content remaining in 30% (v/v) fat Schwanniomyces occidentalis pellet after using tailor-made enzymes in a variety of conditions in temperature, pH, and time

From: Production of tailor-made enzymes to facilitate lipid extraction from the oleaginous yeast Schwanniomyces occidentalis

Sample pH Temperature (°C) Time (h) Average oil content in pellet (mg)
1 3.0 10 1 67.59 ± 4.02
2 3.0 10 4 67.44 ± 2.11
3 3.0 10 24 19.69 ± 3.26
4 3.0 40 1 64.61 ± 2.33
5 3.0 40 4 65.82 ± 1.66
6 3.0 40 24 0.90 ± 0.07
7 3.0 70 1 58.22 ± 2.46
8 3.0 70 4 62.12 ± 1.97
9 3.0 70 24 63.27 ± 0.46
10 5.0 10 1 69.58 ± 0.67
11 5.0 10 4 71.50 ± 0.42
12 5.0 10 24 1.07 ± 0.27
13 5.0 40 1 55.02 ± 2.04
14 5.0 40 4 0.00 ± 0.00
15 5.0 40 24 0.04 ± 0.05
16 5.0 70 1 58.82 ± 1.13
17 5.0 70 4 56.89 ± 0.52
18 5.0 70 24 0.40 ± 0.18
19 7.0 10 1 67.05 ± 1.70
20 7.0 10 4 66.17 ± 2.34
21 7.0 10 24 70.48 ± 2.81
22 7.0 40 1 66.57 ± 2.32
23 7.0 40 4 70.64 ± 3.00
24 7.0 40 24 66.49 ± 2.50
25 7.0 70 1 68.59 ± 3.47
26 7.0 70 4 74.30 ± 3.77
27 7.0 70 24 67.90 ± 0.79
Controls—demi water, no enzymes
 28 3.0 70 24 74.91 ± 0.15
 29 5.0 70 24 75.07 ± 0.24
 30 7.0 70 24 61.24 ± 0.05
  1. The oil content is an average of three technical measurement of a biological duplicate experiment, hence an average of six measurements