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PCoA based on the concentrations of carbohydrates and organic acids (A and E), free amino acids (B and F), volatile free fatty acids (C and G), and volatile components (D and H) after fermentation (24 h at 30°C) (A to D) and storage (21 days at 4°C) (E to H) of vegetable (CJ and TJ) and fruit (ChJ and PJ) juices with L. plantarum CIL6, 1MR20, C2, POM1, DC400, and CC3M8. The first two axes are graphed. The descriptors used are listed beside each plot.
