FIG 2.

Pseudoheatmap showing correlation between L. plantarum CIL6, 1MR20, C2, POM1, DC400, and CC3M8 based on the concentrations of carbohydrates (glucose, fructose, and sucrose), organic acids (lactic and malic acids), free amino acids (Asp, Thr, Ser, Glu, Gly, Ala, Cys, Val, Met, Ile, Leu, Tyr, Phe, His, Trp, Orn, Lys, Arg, Pro, and GABA), volatile free fatty acids (acetic acid, propionic acid, isobutyric acid, butyric acid, 3-methyl-butyric acid, 2-methyl-butyric acid, pentanoic acid, hexanoic acid, heptanoic acid, and octanoic acid), and volatile compounds (aldehydes, 16 compounds; alcohols, 26; ketones, 29; esters, 30; sulfur compounds, 10) after fermentation (24 h at 30°C) (A) and storage (21 days at 4°C) (B) of vegetable (CJ and TJ) and fruit (ChJ and PJ) juices. A 12-grade rainbow scale ranging from a minimum of −0.1 (red) to a maximum of 0.1 (light yellow) was used. Clusters are separated by the vertical dashed lines.