fig3

Figure 3. Microbial taxa that can accurately differentiate (A) the bacterial diversity of sausages from different areas; (B) the bacterial diversity of Cypriot traditionally produced and industrially produced sausages; (C) the fungal diversity of Cypriot traditionally produced and industrially produced sausages. Heatmap shows the top microbial predictive features that differentiate sausages per each category. ROC and PCROC analyses for microbial taxa, indicating true and false positive rates for sausages from different areas, industrially or traditionally produced Cypriot sausages, show perfect predictive accuracy (AUC = 0.99, AUC 0.97, respectively). ROC: Receiver operating characteristics ; PCROC: per class receiver operating characteristics AUC: area under the curve.