## Results and Discussion
### Cellular Lipids of Yarrowia lipolytica LMBF Y-46
curvatum_ had been cultured in air-lift bioreactor experiments, where somehow low DOT (and, thus, low OTR) values had been imposed, and while DCW production and cellular lipid biosynthesis were not seriously curtailed, storage lipids were noticeably enriched in the saturated FAs compared with the experiments presenting higher OTRs [89]. Figure 7: Kinetics of intra-cellular lipids produced per unit of dry cell weight (%, _w/w_) of _Yarrowia lipolytica_ LMBF Y-46 during growth on pure glycerol, at various initial glycerol concentrations (\(Gly_{0}\)) imposed under nitrogen-limited conditions in shake-flask experiments (**a**) and shake-flask vs. pulsed fed-batch bioreactor experiments (in the latter case, for the shake-flask experiment, \(Gly_{0}\) concentration was \(\approx\)100 g/L). (**b**). Culture conditions as in Tables 1 and 3. Each point is the mean value of two independent determinations (SE \(\leq\) 18%). \begin{table}
\begin{tabular}{c c c c c c c c c c c} \hline \hline
**Culture Type/Time** & \multicolumn{8}{c}{**Fatty Acid Composition of Yeast Lipids (\%, \(\
u\)/\(\
u\))**} \\ \hline
**Shake-Flasks** & **SC120 \({}^{\star}\)** & **C14.0** & **C16.0** & **C16.1** & **C18.0** & **C18.1** & **C18.2** & **C20.0** & **2\(\times\)22.0 \({}^{\lx@sectionsign}\)** & **Other \({}^{\star}\)** \\ \hline \(Gly_{00}\) = 70 g/L\({}_{r}\) = 180 h & 2.5 \(\pm\) 0.3 & 2.3 \(\pm\) 0.4 & 21.1 \(\pm\) 1.7 & 5.1 \(\pm\) 0.6 & 15.6 \(\pm\) 2.0 & 30.2 \(\pm\) 3.5 & 11.5 \(\pm\) 1.3 & 0.8 \(\pm\) 0.1 & 2.2 \(\pm\) 0.3 & 8.7 \(\pm\) 0.9 \\ \(Gly_{00}\) = 10 g/L\({}_{r}\) = 160 h & 0.8 \(\pm\) 0.1 & 0.7 \(\pm\) 0.1 & 22.2 \(\pm\) 3.5 & 5.5 \(\pm\) 0.4 & 18.5 \(\pm\) 2.4 & 32.3 \(\pm\) 4.0 & 12.2 \(\pm\) 2.0 & 1.2 \(\pm\) 2.0 & 2.5 \(\pm\) 0.4 & 1.4 \(\pm\) 0.3 \\ \(Gly_{00}\) = 10 g/L\({}_{r}\) = 180 h & 1.3 \(\pm\) 0.2 & 0.9 \(\pm\) 0.2 & 17.5 \(\pm\) 2.5 & 3.6 \(\pm\) 0.5 & 25.3 \(\pm\) 2.4 & 28.4 \(\pm\) 4.1 & 8.8 \(\pm\) 1.0 & 5.9 \(\pm\) 1.1 & 3.0 \(\pm\) 0.4 & 5.3 \(\pm\) 0.6 \\ \(Gly_{00}\) = 120 g/L\({}_{r}\) = 160 h & 1.8 \(\pm\) 0.3 & 1.0 \(\pm\) 0.1 & 19.9 \(\pm\) 2.0 & 4.6 \(\pm\) 0.7 & 18.9 \(\pm\) 3.0 & 30.8 \(\pm\) 5.0 & 9.0 \(\pm\) 1.5 & 4.2 \(\pm\) 0.9 & 2.0 \(\pm\) 0.3 & 7.8 \(\pm\) 1.4 \\ \(Gly_{00}\) = 120 g/L\({}_{r}\) = 180 g/L\({}_{r}\) = 180 h & 0.2 \(\pm\) 0.1 & 0.4 \(\pm\) 0.1 & 21.7 \(\pm\) 2.4 & 6.6 \(\pm\) 0.8 & 15.9 \(\pm\) 2.5 & 36.2 \(\pm\) 5.2 & 12.8 \(\pm\) 2.0 & 1.1 \(\pm\) 0.1 & 2.9 \(\pm\) 0.5 & 2.2 \(\pm\) 0.4 \\ \(Gly_{00}\) = 150 g/L\({}_{r}\) = 190 h & 3.9 \(\pm\) 0.2 & 2.4 \(\pm\) 0.2 & 19.5 \(\pm\) 1.9 & 51.4 \(\pm\) 0.4 & 18.0 \(\pm\) 3.2 & 30.0 \(\pm\) 5.0 & 17.0 \(\pm\) 1.8 & 2.0 \(\pm\) 0.2 & 2.0 \(\pm\) 0.4 & 6.4 \(\pm\) 0.9 \\ \hline
**Culture Type/Time** & \multicolumn{8}{c}{**Fatty Acid Composition of Yeast Lipids (\%, \(\
u\)/\(\
u\))**} \\ \hline
**Bioreactor** & **SC120 \({}^{\star}\)** & **C14.0** & **C16.0** & **C16.1** & **C18.0** & **C18.1** & **C18.2** & **C20.0** & **2\(\times\)22.0 \({}^{\lx@sectionsign}\)** & **Other \({}^{\star}\)** \\ \hline \(t=20.5\) h & 1.9 \(\pm\) 0.4 & 3.0 \(\pm\) 0.4 & 21.1 \(\pm\) 2.5 & 7.7 \(\pm\) 0.8 & 17.0 \(\pm\) 1.8 & 30.5 \(\pm\) 3.9 & 17.7 \(\pm\) 2.6 & - & - & 1.1 \(\pm\) 0.3 \\ \(t=41.5\) h & - & 1.2 \(\pm\) 0.2 & 18.4 \(\pm\) 2.0