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

From: 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

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