Table 5.

Pearson’s correlation coefficients of the pH values in the grape marmalade at both 25 °C and 4 °C.

T	Organisms	Control	L. plantarum	E. faecalis	L. paraplantarum	W. paramesenteroides	Control	L. plantarum	E. faecalis	L. paraplantarum	W. paramesenteroides
25 °C	Control	1
	L. plantarum	0.996 **	1
	E. faecalis	0.991 **	0.990 **	1
	L. paraplantarum	0.976 **	0.959 **	0.940 *	1
	W. paramesenteroides	0.991 **	0.990 **	0.966 **	0.984 **	1
4 °C	Control	0.985 **	0.991 **	0.997 **	0.925 *	0.962 **	1
	L. plantarum	0.983 **	0.984 **	0.999 **	0.924 *	0.954 *	0.997 **	1
	E. faecalis	0.984 **	0.988 **	0.999 **	0.925 *	0.958 *	0.999 **	0.999 **	1
	L. paraplantarum	0.985 **	0.971 **	0.987 **	0.961 **	0.959 **	0.973 **	0.983 **	0.979 **	1
	W. paramesenteroides	0.968 **	0.947 *	0.970 **	0.953 *	0.938 *	0.950 *	0.966 **	0.959 **	0.996 **	1

** Values are significantly correlated at p-value = 0.01; * values are significantly correlated at p-value = 0.05; T: temperature.