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Fig. 2 | Microbiome

Fig. 2

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. 2

Microbiome of blue-veined cheeses from Producer2 during ripening in the three different caves. Biplot 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 three different caves. The biplots show the most significant bacterial genera contributing to the cheese microbiome in the three different caves. Colored concentration ellipses (size determined by a 0.95-probability level) show the observations grouped by cave. 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 in each cave. Lactobacillus includes all the newly established genera that formerly belonged to the genus Lactobacillus (e.g., Lacticaseibacillus, Lactiplantibacillus)

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Microbiome

ISSN: 2049-2618

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