Microbial production of dicarboxylic acids from edible plants and milk using GC-MS

Kaur, Rajinder; Kaur, Rajanbir; Sharma, Anket; Kumar, Vinod; Sharma, Manik; Bhardwaj, Renu; Thukral, Ashwani Kumar

doi:10.1186/s40543-018-0154-0

Journal of Analytical Science and Technology

Table 2 CABFAC factor analysis of edible food plants and milk on the basis of organic acid contents for 0 h, 24 h, and 72 h under E. coli treatments. Values in italics represent significant factor

From: Microbial production of dicarboxylic acids from edible plants and milk using GC-MS

No.	Food source	Treatment (h)	Factor 1	Factor 2	Factor 3
1	Triticum aestivum	0	0.140	− 0.930	0.300
2		24	0.993	− 0.112	0.020
3		72	0.995	− 0.097	0.010
4	Zea mays	0	0.035	− 0.999	0.011
5		24	0.924	− 0.369	0.098
6		72	0.993	− 0.115	0.015
7	Vigna mungo	0	− 0.031	− 0.996	− 0.074
8		24	0.997	− 0.071	0.029
9		72	0.991	− 0.115	0.020
10	Lens culinaris	0	0.397	− 0.916	− 0.033
11		24	0.994	− 0.107	0.011
12		72	0.994	− 0.101	0.026
13	Pisum sativum	0	− 0.045	− 0.996	− 0.052
14		24	0.503	− 0.817	0.245
15		72	0.976	− 0.207	0.071
16	Phaseolus vulgaris	0	0.178	− 0.980	0.089
17		24	0.108	− 0.992	− 0.064
18		72	0.995	− 0.101	0.012
19	Cicer arietinum var. black gram	0	0.962	− 0.270	− 0.024
20		24	0.993	− 0.118	− 0.005
21		72	0.997	− 0.083	− 0.001
22	Cicer arietinum var. white gram	0	0.857	− 0.513	− 0.041
23		24	0.991	− 0.132	0.018
24		72	0.989	− 0.146	0.022
25	Solanum tuberosum	0	0.357	− 0.902	0.236
26		24	0.927	− 0.364	0.091
27		72	0.318	− 0.903	0.277
28	Solanum lycopersicum	0	0.503	− 0.863	− 0.026
29		24	0.761	− 0.645	− 0.050
30		72	0.732	− 0.677	0.072
31	Brassica oleracea. var. botrytis	0	0.052	− 0.906	0.416
32		24	0.964	− 0.260	0.060
33		72	0.861	− 0.491	0.129
34	Malus pumila	0	0.220	− 0.925	0.297
35		24	0.995	− 0.076	0.066
36		72	0.993	− 0.078	0.083
37	Musa paradisiaca	0	0.406	− 0.886	0.221
38		24	0.893	− 0.448	− 0.036
39		72	0.996	− 0.086	0.010
40	Vitis vinifera	0	0.088	− 0.671	0.736
41		24	0.995	− 0.094	0.012
42		72	0.990	− 0.127	0.057
43	Carica papaya	0	− 0.046	− 0.995	− 0.069
44		24	0.990	− 0.143	− 0.001
45		72	0.942	− 0.335	− 0.005
46	Milk	0	0.055	− 0.276	0.960
47		24	0.882	− 0.148	0.448
48		72	0.045	− 0.121	0.990
Variance of first three factors using CABFAC factor analysis
Principal component		Eigenvalue		% variance
I		33.36		69.50
II		11.78		24.54
III		2.79		5.83
Total		47.93		99.87

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