Fig. 4.

Principal component analysis of cellular fatty acid profile of the yeast strains in the study when exposed to ethanol stress. A: AAV2- Saccharomyces cerevisiae., B: ITB- Saccharomyces cerevisiae., C: 101- Saccharomyces cerevisiae., D: Ap C-Issatchenkia occidentalis., E: CL1132- Issatchenkia orientalis [0,5,10,15 written adjacent to letters A,B,C,D,E refers to the percentage of ethanol]. Fatty acids are designated as follows: 1: Caprylic., 2: Capric., 3: Lauric., 4: Myristic., 5: Palmitic., 6: Palmitoleic., 7: Stearic., 8: Oleic., 9: Linoleic., 10: Linolenic