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. 2020 Apr 8;10:6073. doi: 10.1038/s41598-020-63182-6

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© The Author(s) 2020

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as 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 images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

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(a) Principal component analysis of single yeast fermentations using direct methanol dilution. The first two components represent 39% of the variability. (b) ANOVA statistics and hierarchical cluster analysis were used to extract specific masses for each yeast strain. (c) Van Krevelen diagrams show elemental compositions common and specific to all analyzed yeast strains. Bubble sizes indicate relative intensities of corresponding peaks in the spectra. Color code: CHO, blue; CHOS, green; CHON, red; CHONS, orange.