Table 2.
Map of the first and second principal components of the tested technological properties of LAB isolated from alheira sausage and species identification of LAB isolates. Legend: See Section 2.6.3.
| Variables | S. Typhimurium | L. monocytogenes | S. aureus | |||
|---|---|---|---|---|---|---|
| PC1 | PC2 | PC1 | PC2 | PC1 | PC2 | |
| ProteolyticAct | 0.538 | 0.609 | 0.494 | 0.653 | 0.508 | 0.612 |
| pH6 | 0.942 | −0.232 | 0.960 | −0.159 | 0.950 | −0.175 |
| ΔpH03 | −0.896 | 0.212 | −0.903 | 0.137 | −0.901 | 0.173 |
| ΔpH06 | −0.956 | 0.225 | −0.968 | 0.152 | −0.961 | 0.173 |
| ΔpH36 | −0.927 | 0.218 | −0.940 | 0.149 | −0.931 | 0.162 |
| LAC | −0.068 | −0.771 | −0.032 | −0.783 | −0.032 | −0.812 |
| ID_10C | 0.884 | 0.209 | 0.758 | 0.387 | 0.834 | 0.218 |
| ID_37C | 0.872 | 0.299 | 0.784 | −0.099 | 0.834 | 0.143 |
| % of variance | 66.3 | 16.2 | 62.4 | 16.1 | 64.4 | 15.2 |
| Cumulative % of var. | 66.3 | 82.447 | 62.4 | 78.5 | 64.4 | 79.6 |