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Fig. 3 | Microbiome

Fig. 3

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. 3

Taxonomic (bacteria) source attribution of cheese samples calculated by SourceTracker2 software. Pie chart plots represent bacterial sources (on columns, source samples) for the cheese bacterial community composition (on rows, sink samples). The ratio of the pie chart is proportional to the percentage of source sample influence on sink sample (indicated on the y-axis). The colors within each pie chart indicate the percentage of genus influence for each source-sink pair. Only source samples and the 16 main genera with significant influence were represented, while other genera were grouped as “Other.” 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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