Table 3. Effect of temperature stress, salt stress and pH stress on the fatty acid (FA) composition of Limosilactobacillus fermentum JNU532

	Control 37°C	42°C	3% NaCl	pH 4	pH 8
Saturated fatty acids
C12:0 (dodecanoic acid)	0.33	0.52	0.18	0.41	0.18
C14:0 (tetradecanoic acid)	1.22	4.03	0.92	3.19	1.91
C15:0 anteiso (pentadecanoic acid)	0.98	1.18	0.41	1.02	0.49
C16:0 (hexadecanoic acid)	32.06	21.9	29.51	31.83	23.41
C18:0 (octadecanoic acid)	4.83	3.59	5.84	3.52	3.08
C20:0 (icosanoic acid)	0.57	17.03	0.86	0.39	23.41
Unsaturated fatty acids
3*: C16:1 ɷ6c/16:1 ɷ7c (palmitoleic acid)	1.57	1.19	3.44	1.52	1.04
C18:3 ɷ6c (6,9,12; γ-linolenic acid)	-	-	-	0.42	-
C18:1 ɷ9c (oleic acid)	20.07	22.75	12.26	18.02	14.43
C18:1 ɷ7c 11-methyl (vaccenic acid)	0.85	0.61	0.29	0.70	0.34
8*: C18:1 ɷ7c / C18:1 ɷ6c (vaccenic acid/12-octadecenoic acid)	11.99	6.85	24.81	4.28	5.82
C20:1 ɷ9c (11-eicosenoic acid)	-	-	0.09	0.24	0.24
C20:1 ɷ7c (paullinic acid)	-	0.47	0.37	-	0.39
C20:2 ɷ6,9c (dihomo-linoleic acid)	0.62	0.52	0.23	0.73	0.24
Branched
C16:0 3OH	0.20	-	0.13	-	-
C19:0 iso	1.66	0.70	0.90	2.00	1.34
C17:0 iso 3OH (3-hydroxy 15-methylhexadecanoic acid)	-	0.69	-	-	-
C17:0 2OH	1.17	0.31	0.46	0.86	0.93
C19:0 cyclo ɷ8c	12.28	-	19.13	-	8.09
7*: C19:0 cyclo ɷ10c/19ɷ6	9.35	17.66	-	30.88	14.67
C19:1 iso I (cis-10-nonadecenoic acid)	0.24	-	0.16	-	-

Control: Man, Rogosa, and Sharpe (MRS) medium (pH 6.5), at 37°C; 42°C: MRS medium (pH 6.5), at 42°C; 3% NaCl: MRS medium+3% NaCl, at 37°C; pH 4: MRS mediums (pH 4), at 37°C; pH 8: MRS mediums (pH 8), at 37°C for 24 h.
Sum in feature med features represent groups of two fatty acids that cannot be separated by gas chromatography.