TABLE 6.

Correlations of cell membrane fatty acids produced by Gram-positive bacteria species at different temperature.

Correlations
Fatty acids (mg/g)	Temperature (°C)				Correlation (R2)
	5	15	25	35
Staphylococcus equorum GhS5
n-C16:0	0.005	0.009	0.034	0.062	0.923
i-C15:0	0.132	0.251	0.323	0.438	0.991∗∗
ai-C15:0	0.742	0.920	1.130	1.390	0.992∗∗
i-C19:1	0.165	0.094	0.032	0.009	0.957∗
ai-C19:1	0.255	0.177	0.061	0.002	0.986∗∗
Sporosarcina psychrophila GS15
i-C15:0	0.037	0.103	0.254	0.305	0.962∗
ai-C15:0	1.055	1.145	1.438	1.605	0.964∗
ai-C17:0	0.144	0.265	0.339	0.597	0.933
i-C15:1	0.342	0.279	0.102	0.0001	0.970∗
ai-C15:1	0.867	0.771	0.214	0.0004	0.932
Arthrobacter psychrochitiniphilus HS1
n-C16:0	0.002	0.011	0.02	0.041	0.948∗
ai-C15:0	0.805	0.994	1.101	1.186	0.964∗
ai-C17:0	0.635	0.635	0.794	0.874	0.997∗∗
ai-C15:1	0.350	0.165	0.013	0.004	0.894
ai-C16:1	0.014	0.008	0.004	0.0006	0.982∗

Keys: ^∗Correlation is significant at the 0.05 level (two-tailed). ^∗∗Correlation is significant at the 0.01 level (two-tailed).