TABLE 3.
Classification | Sample group | Temperature | Moisture | Acidity | pH | Glucose | Starch |
Bacteria | Cellar-S | r = −0.039, p = 0.460 | r = 0.850, p = 0.001 | r = 0.457, p = 0.038 | r = 0.784, p = 0.002 | r = 0.573, p = 0.016 | r = 0.807, p = 0.001 |
Cellar-T | r = −0.154, p = 0.650 | r = 0.707, p = 0.003 | r = 0.559, p = 0.014 | r = 0.763, p = 0.002 | r = 0.164, p = 0.186 | r = 0.673, p = 0.003 | |
Fungi | Cellar-S | r = −0.056, p = 0.506 | r = 0.474, p = 0.086 | r = 0.278, p = 0.165 | r = 0.565, p = 0.030 | r = 0.163, p = 0.235 | r = 0.421, p = 0.052 |
Cellar-T | r = 0.146, p = 0.157 | r = 0.882, p = 0.001 | r = 0.189, p = 0.223 | r = 0.595, p = 0.016 | r = −0.344, p = 0.997 | r = 0.789, p = 0.001 |