TABLE 4.
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.