TABLE 4.

Pearson correlation coefficient (r) and p-value for identified bacterial and fungal orders/genera (average relative abundance >0.5%).

Order/genus	Correlation with	p-value	r
Bacteria
Lactobacillales	Moisture, Acidity, pH, Glucose, Starch	0.00, 0.00, 0.00, 0.00, 0.00	0.71, 0.85, −0.79, −0.70, −0.82
Lactobacillus	Moisture, Acidity, pH, Glucose, Starch, Alcohol	0.00, 0.00, 0.00, 0.01, 0.00, 0.00	0.83, 0.91, −0.90, 0.67, −0.92, 0.81
Weissella	Moisture, pH, Starch, Alcohol	0.01, 0.01, 0.02	−0.68, 065, 0.67, −0.63
Pediococcus	Moisture, Acidity, pH, Alcohol	0.00, 0.02, 0.00, 0.01	−0.77, −0.60, 0.77, −0.67
Bacillales	Moisture, pH, Starch	0.01, 0.01, 0.01	−0.67, 0.64, 0.66
Bacillus	Moisture, Acidity, pH, Starch, Alcohol	0.01, 0.04, 0.01, 0.01, 0.01	−0.63, −0.56, 0.68, 0.69, −0.63
Staphylococcus	Moisture, pH, Alcohol	0.02, 0.04, 0.03	−0.60, 0.56, −0.56
Rhodospirillales
Acetobacter	Acidity, pH, Starch, Alcohol	0.04, 0.00, 0.01, 0.01	0.73, −0.54, 0.67, −0.67
Enterobacterales	Moisture, pH, Starch	0.01, 0.01, 0.02	−0.68. 0.66, 0.63
Enterobacter	Starch, Alcohol	0.01, 0.02	0.66, −0.64
Pantoea	pH, Starch, Alcohol	0.02, 0.04, 0.05	0.63, 0.55, −0.54
Bacteroidales
Fermentimonas	Temperature	0.05	0.54
Flavobacteriales
Flavobacterium	Temperature	0.00	0.721
Fungi
Eurotiales	Temperature, Moisture, pH, Starch	0.02, 0.00, 0.02, 0.00	−0.62, −0.75, 0.60, 0.75
Aspergillus	Temperature, Moisture, pH, Starch, Alcohol	0.02, 0.00, 0.05, 0.00, 0.00	−0.59, −0.72, −0.54, 0.73, −0.73
Thermoascus	Moisture, Acidity, pH, Alcohol	0.00, 0.04, 0.00, 0.00	−0.77, −0.55, 0.73, −0.75
Saccharomycetales	Temperature	0.03	0.50
Kazachstania	Temperature	0.05	0.54
Saccharomyces	Moisture, Alcohol	0.01, 0.05	0.65, 0.54
Mucorales	Moisture, pH, Starch	0.01, 0.03, 0.01	−0.66, 0.59, 0.66
Rhizomucor	Moisture, Starch, Alcohol	0.02, 0.02, 0.02	−0.62, 0.61, −0.61

Only correlations with p ≤ 0.05 are shown.