## 3 Results and Discussion
### Fatty Acid Analysis
\begin{table}
\begin{tabular}{l c c c} \hline \hline \multirow{2}{*}{**Free Fatty Acids**} & **FCK** & **FCC** & **FNP** \\ \cline{2-4}  & \multicolumn{3}{c}{**mg/100 g**} \\ \hline Butyric Acid & 0.21 \(\pm\) 0.08 \({}^{\mathrm{a}}\) & 0.08 \(\pm\) 0.01 \({}^{\mathrm{b}}\) & 0.07 \(\pm\) 0.01 \({}^{\mathrm{b}}\) \\ Caproic acid & 0.04 \(\pm\) 0.02 \({}^{\mathrm{a}}\) & 0.02 \(\pm\) 0.02 \({}^{\mathrm{ab}}\) & 0.01 \(\pm\) 0.01 \({}^{\mathrm{b}}\) \\ Caprylic Acid & 0.17 \(\pm\) 0.02 \({}^{\mathrm{a}}\) & 0.10 \(\pm\) 0.06 \({}^{\mathrm{a}}\) & 0.11 \(\pm\) 0.01 \({}^{\mathrm{a}}\) \\ Capric Acid & 2.39 \(\pm\) 0.23 \({}^{\mathrm{a}}\) & 1.73 \(\pm\) 0.79 \({}^{\mathrm{a}}\) & 1.87 \(\pm\) 0.09 \({}^{\mathrm{a}}\) \\ Undecylic acid & 0.08 \(\pm\) 0.01 \({}^{\mathrm{a}}\) & 0.06 \(\pm\) 0.03 \({}^{\mathrm{a}}\) & 0.07 \(\pm\) 0.01 \({}^{\mathrm{a}}\) \\ Lauric Acid & 3.17 \(\pm\) 0.28 \({}^{\mathrm{a}}\) & 2.28 \(\pm\) 1.03 \({}^{\mathrm{a}}\) & 2.47 \(\pm\) 0.11 \({}^{\mathrm{a}}\) \\ Tridecylic acid & 0.07 \(\pm\) 0.01 \({}^{\mathrm{a}}\) & 0.05 \(\pm\) 0.02 \({}^{\mathrm{a}}\) & 0.05 \(\pm\) 0.01 \({}^{\mathrm{a}}\) \\ Myristic Acid & 42.36 \(\pm\) 3.33 \({}^{\mathrm{a}}\) & 29.69 \(\pm\) 1.28 \({}^{\mathrm{b}}\) & 32.11 \(\pm\) 1.03 \({}^{\mathrm{b}}\) \\ Pentadecanoic Acid & 1.19 \(\pm\) 0.09 \({}^{\mathrm{a}}\) & 0.80 \(\pm\) 0.35 \({}^{\mathrm{a}}\) & 0.85 \(\pm\) 0.02 \({}^{\mathrm{a}}\) \\ Palmitic Acid & 459.87 \(\pm\) 16.92 \({}^{\mathrm{a}}\) & 327.85 \(\pm\) 7.89 \({}^{\mathrm{b}}\) & 345.56 \(\pm\) 10.99 \({}^{\mathrm{b}}\) \\ Heptadecanoic Acid & 6.06 \(\pm\) 0.60 \({}^{\mathrm{a}}\) & 4.01 \(\pm\) 1.85 \({}^{\mathrm{a}}\) & 4.39 \(\pm\) 0.26 \({}^{\mathrm{a}}\) \\ Stearic Acid & 256.87 \(\pm\) 14.02 \({}^{\mathrm{a}}\) & 175.67 \(\pm\) 4.62 \({}^{\mathrm{b}}\) & 187.31 \(\pm\) 5.16 \({}^{\mathrm{b}}\) \\ Arachidic Acid & 5.98 \(\pm\) 0.52 \({}^{\mathrm{a}}\) & 3.75 \(\pm\) 0.36 \({}^{\mathrm{b}}\) & 4.33 \(\pm\) 0.21 \({}^{\mathrm{b}}\) \\ Heneicosanoic acid & 0.13 \(\pm\) 0.02 \({}^{\mathrm{a}}\) & 0.07 \(\pm\) 0.03 \({}^{\mathrm{b}}\) & 0.09 \(\pm\) 0.01 \({}^{\mathrm{b}}\) \\ Behenic Acid & 0.39 \(\pm\) 0.04 \({}^{\mathrm{a}}\) & 0.27 \(\pm\) 0.07 \({}^{\mathrm{b}}\) & 0.32 \(\pm\) 0.01 \({}^{\mathrm{ab}}\) \\ Tricosanoic acid & 0.08 \(\pm\) 0.01 \({}^{\mathrm{a}}\) & 0.05 \(\pm\) 0.01 \({}^{\mathrm{b}}\) & 0.06 \(\pm\) 0.01 \({}^{\mathrm{b}}\) \\ Lignoercir Acid & 0.22 \(\pm\) 0.04 \({}^{\mathrm{a}}\) & 0.14 \(\pm\) 0.02 \({}^{\mathrm{a}}\) & 0.19 \(\pm\) 0.09 \({}^{\mathrm{a}}\) \\ Myristoleic Acid & 0.50 \(\pm\) 0.03 \({}^{\mathrm{a}}\) & 0.35 \(\pm\) 0.20 \({}^{\mathrm{a}}\) & 0.35 \(\pm\) 0.05 \({}^{\mathrm{a}}\) \\ Palmitoleic Acid & 61.95 \(\pm\) 4.86 \({}^{\mathrm{a}}\) & 44.27 \(\pm\) 2.91 \({}^{\mathrm{b}}\) & 48.74 \(\pm\) 2.17 \({}^{\mathrm{b}}\) \\ Margaroleic Acid & 4.97 \(\pm\) 1.96 \({}^{\mathrm{a}}\) & 3.22 \(\pm\) 1.64 \({}^{\mathrm{a}}\) & 3.26 \(\pm\) 0.09 \({}^{\mathrm{a}}\) \\ Oleic Acid (trans) & 3.88 \(\pm\) 0.31 \({}^{\mathrm{a}}\) & 2.59 \(\pm\) 1.23 \({}^{\mathrm{a}}\) & 2.85 \(\pm\) 0.12 \({}^{\mathrm{a}}\) \\ Oleic Acid (cis) & 533.37 \(\pm\) 22.61 \({}^{\mathrm{a}}\) & 376.65 \(\pm\) 6.25 \({}^{\mathrm{b}}\) & 403.13 \(\pm\) 13.20 \({}^{\mathrm{b}}\) \\ Gadoleic Acid & 25.23 \(\pm\) 2.33 \({}^{\mathrm{a}}\) & 16.18 \(\pm\) 1.27 \({}^{\mathrm{b}}\) & 17.63 \(\pm\) 0.95 \({}^{\mathrm{b}}\) \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Fatty acid composition and content of the fermented sausage medium with different carbon and nitrogen sources. The low free fatty acid levels in the FCC group may be attributable to the energy-providing function of corn starch. The additional energy supply reduced the strain's reliance on fat as an energy source, thereby lowering the fat hydrolysis rate. Moreover, glucose, a product of corn starch degradation, may activate the CCR mechanism in _D. hansenii_, thereby inhibiting fat catabolism [40].