Fig. 1From: Antarctic yeasts: analysis of their freeze-thaw tolerance and production of antifreeze proteins, fatty acids and ergosterolTolerance to freeze-thaw cycles. Yeast cultures were frozen at − 20 °C and then thawed at 22 °C. The freezing time varied according to the results obtained for each yeast species in successive FTCs. The values are the average of three determinations. The error bars were not included to maintain the clarity of the plotBack to article page