Fig. 8 | Scientific Reports

Fig. 8

From: Synergistic enhancement in the mulberry juice’s antioxidant activity by using lactic acid bacteria co-culture fermentation

Fig. 8

Principal component analysis (PCA). 1-Control; 2-Lactobacillus casei; 3-Lactobacillus plantarum; 4-Lactobacillus paracasei; 5-Lactobacillus acidophilus; 6-Lactobacillus helveticus; 7- Lactobacillus casei-Lactobacillus plantarum; 8-Lactobacillus casei- Lactobacillus paracasei; 9- Lactobacillus casei- Lactobacillus acidophilus ; 10- Lactobacillus casei- Lactobacillus helveticus; 11- Lactobacillus plantarum- Lactobacillus paracasei; 12- Lactobacillus plantarum-Lactobacillus acidophilus;13- Lactobacillus plantarum-Lactobacillus helveticus; 14-Lactobacillus paracasei- Lactobacillus acidophilus;15- Lactobacillus paracasei - Lactobacillus helveticus ;16- Lactobacillus acidophilus - Lactobacillus helveticus. (b) Pearson correlation heatmap. *, **, and *** are the significant levels of 0.05, 0.01, and 0.001, orderly.

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