FIG. 3.

The dynamics of fermentation of red clover juice fermented at 25°C over a 96-h period without (control) (a) and with (b) an L. plantarum Lp02 inoculant; samples were taken for analysis at 12, 14, 16, 18, 20, 22, 24, 48, 72, and 96 h after inoculation. Two cross-validated DFA models (each using 20 PCs) accounted for 99.99% of the total variance within the data set and used a priori knowledge of class structure. Numbers on the plot indicate fermentation times in hours. Solid triangles (▴) represent training data; open squares (□) represent test data. The circles around the data points are to improve clarity and are not of any mathematical significance.