Abstract
[This corrects the article DOI: 10.3389/fbioe.2019.00050.].
Highlights
Specialty section: This article was submitted to Synthetic Biology, a section of the journal Frontiers in Bioengineering and Received: 08 April 2019 Accepted: 07 May 2019 Published: 28 May 2019
Optimized: inoculum size (5%), incubation period (48 h), anaerobic conditions Nutrients (GPY medium), 30◦C temp., pH 5.5
Optimized: inoculum size (5%), incubation period (24 h), anaerobic conditions Nutrients
Summary
Specialty section: This article was submitted to Synthetic Biology, a section of the journal Frontiers in Bioengineering and Biotechnology. The concentration of squalene in rape seed and wine lees were mentioned as 17 and 60 mg/100 g DCW, respectively, which has been corrected. Some nuts contain small amounts of squalene, including brazil nut (145.8 mg/100 g) (Derewiaka et al, 2014), peanut (27.4–132.9 mg/100 g) (Frega et al, 1992; Tuberoso et al, 2007; Pokkanta et al, 2019), hazelnut (9.3–39.2 mg/100 g) (Frega et al, 1992; Bada et al, 2004; Derewiaka et al, 2014), macadamia (7.2–38.3 mg/100 g) (Maguire et al, 2004; Wall, 2010; Derewiaka et al, 2014), pecan (20.8–29.8 mg/100 g) (Derewiaka et al, 2014; Fernandes et al, 2017), pistachio (5.5–22.6 mg/100 g) (Derewiaka et al, 2014; Salvo et al, 2017), cashew (11.6 mg/100 g) (Derewiaka et al, 2014), almond (1.3–9.6 mg/100 g) (Liu et al, 1976; Fernandes et al, 2017), and walnut (0.09–0.94 mg/100 g).”
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