Proteomic profiling and integrated analysis with transcriptomic data bring new insights in the stress responses of Kluyveromyces marxianus after an arrest during high-temperature ethanol fermentation

Table 2 Fatty acid profiles at 14 and 22 h during high-temperature (45 °C) fermentation

Fatty acids (mg/g DW)	14 h	22 h	Change from 14 to 22 h (%)
C16:0	4.080 ± 0.172	4.764 ± 0.122	16.77*
C16:1	1.426 ± 0.090	1.521 ± 0.125	6.64
C18:0	0.620 ± 0.062	0.775 ± 0.077	25.00*
C18:1n9c	3.361 ± 0.134	4.319 ± 0.200	28.49*
C18:2n6c	0.690 ± 0.020	0.848 ± 0.022	22.83*
C18:3n3	0.030 ± 0.011	0.023 ± 0.002	− 22.22
C20:0	0.024 ± 0.002	0.044 ± 0.002	79.45*
C20:1n9	0.004 ± 0.003	0.008 ± 0.000	100.00
C20:2	0.002 ± 0.003	0.006 ± 0.001	280.00
C20:4n6	0.026 ± 0.002	0.009 ± 0.002	− 64.10*
C22:0	0.002 ± 0.004	0.017 ± 0.000	628.57*
C24:0	0.029 ± 0.003	0.065 ± 0.001	125.29*
Total C16	5.506 ± 0.260	6.285 ± 0.236	14.14*
Total C18	4.701 ± 0.097	5.965 ± 0.268	26.88*
Total C20	0.056 ± 0.007	0.067 ± 0.003	20.24
Total C22	0.002 ± 0.004	0.017 ± 0.000	628.57*
Total C24	0.029 ± 0.003	0.065 ± 0.001	125.29*
Total SFA	4.755 ± 0.226	5.664 ± 0.102	19.12*
Total UFA	5.540 ± 0.142	6.735 ± 0.163	21.58*
Total mono-UFA	4.792 ± 0.154	5.848 ± 0.147	22.05*
Total	10.295 ± 0.279	12.399 ± 0.263	20.44*

DW, dry weight; SFA, saturated fatty acid; UFA, unsaturated fatty acid; mono-UFA, monounsaturated fatty acid
* Significantly changed (p < 0.05)

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