“…Table 2 Contents (% of dry cell weight) and fatty acid compositions (% of total fatty acids) of total lipids and triacylglycerols of five Chlorella species cultured at 25°C. 12.99 ± 1.06 Chen et al, 2011a;Chu et al, 2013;Li et al, 2012;Li et al, 2013;Liu et al, 2011;Mata et al, 2010;Miao and Wu, 2006). However, only C. sorokiniana, C. vulgaris and C. pyrenoidosa are ''true'' Chlorella species according to their biochemical and phylogenetic characteristics (Huss et al, 1999;Krienitzi et al, 2004).…”