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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