fig3

Regional microbial content of fermented traditional and industrial East Mediterranean sausages from the islands of Cyprus and Mytilini

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.

Microbiome Research Reports
ISSN 2771-5965 (Online)

Portico

All published articles are preserved here permanently:

https://www.portico.org/publishers/oae/

Portico

All published articles are preserved here permanently:

https://www.portico.org/publishers/oae/