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. 2020 Apr 21;10:6676. doi: 10.1038/s41598-020-63631-2

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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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Fatty acid profiles in the membrane of yeast cells. S. cerevisiae yeast strains AWRI R2 were cultivated statically at 28 °C for 72 h with (grey bars) or without (dark bars) the treatment of PAs. And then membrane fatty acid compositions were measured. Data were shown as the mean ± S.D. of three independent experiments. Two-way ANOVA with Tukey’s multiple comparisons test were used for the significant analysis at *p < 0.05, **p < 0.01, ***p < 0.001 level.