Fig. 4.

Discrimination of the food origin of the strains on the basis of the fermentation proteome. A, Linear discriminant analysis of the food origins of the strains (beer, distillery, and wine strains) on the basis of the isoform relative abundances. B, Values of the “Ability to Separate” (AS) criterion for the most significant isoforms. The other isoforms have an AS below 4%. C, Isoform mean relative abundance for each food origin. Means with different letters differ significantly (Duncan's multiple comparison, p < 0.05).