Table 2 Pearson correlation coefficients between corn silage characteristics and lactic acid bacteria isolated from these silages
From: Lactic acid bacteria diversity in corn silage produced in Minas Gerais (Brazil)
Variable | DM | pH | Lactic acid | Acetic acid | Propionic acid | Butyric acid | Ethanol | 1,2-propanediol | Storage time | L. buchneri | L. diolivorans | L. hilgardii | L. parafarraginis | L. casei | L. paracasei | L. rhamnosus | L. zeae | L. plantarum | L. acidophilus | P. acidilactici |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
DM | 1 | |||||||||||||||||||
pH | -0.001 | 1 | ||||||||||||||||||
Lactic acid | -0.248 | -0.629 | 1 | |||||||||||||||||
Acetic acid | -0.017 | -0.548 | 0.464 | 1 | ||||||||||||||||
Propionic acid | 0.167 | -0.361 | 0.477 | 0.881 | 1 | |||||||||||||||
Butyric acid | 0.091 | -0.018 | 0.167 | 0.241 | 0.395 | 1 | ||||||||||||||
Ethanol | -0.303 | -0.219 | 0.596 | 0.135 | 0.154 | 0.525 | 1 | |||||||||||||
1,2-propanediol | -0.272 | 0.584 | -0.023 | -0.314 | -0.272 | -0.005 | 0.337 | 1 | ||||||||||||
Storage time | -0.099 | -0.114 | 0.222 | 0.545 | 0.515 | 0.526 | 0.477 | 0.166 | 1 | |||||||||||
L. buchneri | 0.076 | -0.281 | 0.373 | 0.107 | 0.075 | -0.197 | 0.356 | -0.072 | -0.114 | 1 | ||||||||||
L. diolivorans | 0.562 | -0.157 | -0.077 | 0.487 | 0.526 | 0.404 | -0.181 | -0.314 | 0.469 | -0.082 | 1 | |||||||||
L. hilgardii | 0.171 | -0.166 | 0.087 | -0.089 | -0.173 | -0.139 | 0.216 | -0.128 | -0.143 | 0.475 | -0.058 | 1 | ||||||||
L. parafarraginis | -0.033 | -0.150 | 0.076 | -0.105 | -0.282 | -0.206 | -0.021 | 0.326 | -0.188 | -0.197 | -0.107 | -0.105 | 1 | |||||||
L. casei | -0.143 | -0.131 | 0.163 | -0.319 | -0.309 | 0.073 | -0.004 | -0.210 | -0.227 | -0.186 | -0.101 | -0.099 | -0.118 | 1 | ||||||
L. paracasei | -0.454 | 0.297 | -0.020 | -0.362 | -0.360 | 0.075 | 0.146 | 0.323 | 0.233 | -0.271 | -0.148 | -0.145 | -0.172 | 0.437 | 1 | |||||
L. rhamnosus | -0.241 | -0.086 | 0.320 | -0.053 | 0.095 | 0.339 | 0.315 | 0.150 | -0.017 | -0.088 | -0.134 | -0.132 | -0.156 | 0.206 | 0.262 | 1 | ||||
L. zeae | 0.095 | 0.891 | -0.538 | -0.474 | -0.352 | -0.154 | -0.304 | 0.617 | -0.195 | -0.135 | -0.074 | -0.072 | -0.086 | -0.081 | 0.209 | -0.107 | 1 | |||
L. plantarum | 0.000 | -0.104 | 0.147 | -0.229 | -0.190 | -0.024 | -0.021 | -0.193 | -0.126 | -0.161 | -0.088 | -0.086 | -0.102 | 0.866 | 0.184 | -0.089 | -0.070 | 1 | ||
L. acidophilus | 0.023 | -0.126 | 0.111 | -0.262 | -0.246 | -0.154 | -0.146 | -0.254 | -0.227 | -0.135 | -0.074 | -0.072 | -0.086 | 0.889 | 0.209 | -0.107 | -0.059 | 0.980 | 1 | |
P. acidilactici | -0.080 | -0.045 | 0.272 | -0.011 | -0.024 | 0.340 | 0.347 | 0.283 | 0.216 | -0.228 | -0.124 | -0.122 | 0.413 | 0.097 | -0.120 | -0.041 | -0.099 | 0.287 | 0.156 | 1 |