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Fig. 1 | Microbiome

Fig. 1

From: The detailed analysis of the microbiome and resistome of artisanal blue-veined cheeses provides evidence on sources and patterns of succession linked with quality and safety traits

Fig. 1

Microbiome of blue-veined cheeses during ripening in the communal cave. Biplots of the principal component analysis of the 40 most abundant bacterial genera found in the cheese core (A) and cheese rind (B) samples ripened in the communal cave depending on the producer. The biplots show the most significant bacterial genera contributing to the microbiome of cheeses ripened in Cave2 (communal cave) by the three producers. Colored concentration ellipses (size determined by a 0.95-probability level) show the observations grouped by producer. Barplots representing the relative abundance of the 19 most relevant bacterial (C) and yeasts and molds (D) genera. Other minority bacterial and fungal genera are grouped into “other.” Each bar represents the average value (n = 3) for blue-veined cheese samples from each producer

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Microbiome

ISSN: 2049-2618

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