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. 2019 Nov 6;20:807. doi: 10.1186/s12864-019-6193-0

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© The Author(s). 2019

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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Fig. 4 — Differences in the compositions of Xcc fatty acid phospholipids at different temperatures. n-C_16:1cis-9, cis-9-hexadecenoic acid; iso-C_15:0,13-methyl-tetradecanoic acid; UFA, unsaturated fatty acid; BCFA, branched-chain fatty acid. Error bars, means ± standard deviations (n = 3). (“*” stands for p-value < 0.05, “**” stands for p-value < 0.01, “***” stands for p-value < 0.001)