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The lipid and fatty acid composition of Porphyridium cruentum was determined as a function of light intensity, temperature, pH, and salinity. In cultures cultivated at the optimal temperature under non‐limiting light conditions, eicosapentaenoic acid was the main polyunsaturated fatty acid. When growth rate was reduced by decreased light intensity, increased cell concentration, suboptimal temperature, suboptimal pH, or increased salinity, the content of eicosapentaenoic acid decreased and that of arachidonic acid increased, the latter becoming the major polyunsaturated fatty acid.
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Cohen et al. (1988) studied this question.
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