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Table 4 Carbon utilisation variables across all 174 Salmonella isolates correlated with principal component factor 2 ordered by absolute R value

From: Distinct fermentation and antibiotic sensitivity profiles exist in salmonellae of canine and human origin

Rank in correlation with Factor 2

Carbon Source

PCA Loadings Factor 2

1

α–D-Glucose

0.834

2

D-Maltose

0.802

3

D-Raffinose

0.720

4

D-Melibiose

0.720

5

D-Cellobiose

0.709

6

Glycerol

0.692

7

D-Mannitol

0.690

8

N-Acetyl D-Glucosamine

0.681

9

D-Fructose

0.677

10

L-Fucose

0.659

11

α-Hydroxy Butyric Acid

−0.657

12

β-Methyl D-Glucoside

0.651

13

Sucrose

0.639

14

D-Arabitol

0.624

15

α-Keto Butyric Acid

−0.598

16

Bromo Succinic Acid

−0.583

17

α-D-Lactose

0.572

18

Propionic Acid

−0.570

19

L-Glutamic Acid

−0.563

20

Formic Acid

−0.560

21

D-Galactose

0.554

22

D-Turanose

0.546

23

L-Histidine

−0.545

24

D-Fucose

0.542

25

Myoinositol

0.533

26

Gentiobiose

0.526

27

Tween 40

−0.514

28

N-AcetylDGalactosamine

0.501

  1. Table 4 ranks the carbon sources by their factor loadings in PCA factor 2. The largest proportion of carbon sources highly correlated with factor 2 were simple sugars including monomers, disaccharides and trisaccharides containing glucose including α–D-glucose, D-maltose, D-raffinose, D-melibiose and D-cellobiose