Figure 3
Score (A) and loading (B) plots of first and second principal components after Principal Component Analysis performed on the chemical characteristics of the water collected in ten Italian regions and on the microbiological characteristics of the sourdoughs prepared at laboratory. L.p. strains, number of strains of Lactobacillus plantarum; L.c. strains, number of Lactobacillus curvatus strains; P.p. strains, number of Pediococcus pentosaceus strains; P.a. strains, number of Pediococcus acidilactici strains; Ln. c. strains, number of Leuconostoc citreum strains; W.c.%OTU, relative abundance of Weissella confusa; L.p.%OTU, relative abundance of Lactobacillus plantarum; L.f.%OTU, relative abundance of Lactobacillus fermentum; L.c.%OTU, relative abundance of Lactobacillus curvatus; P.p%OTU, relative abundance of Pediococcus pentosaceus; Ln.c.%OTU, relative abundance of Leuconostoc citreum; Lc.l.%OTU, relative abundance of Lactococcus lactis.
