fig4

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

Figure 4. The correlation pattern of microbial communities focusing on (A) Lactobacillus; (B) Leuconostoc; (C) Lactococcus; and (D) Pediococcus. Green and purple edges represent positive or negative correlations between two nodes, respectively, based on Spearman’s rank correlation, the Pearson correlation, and the Bray Curtis and Kullback–Leibler dissimilarity matrices. The degree of relative abundance ranges from light to dark blue based on the lower to higher abundant taxa.

Microbiome Research Reports
ISSN 2771-5965 (Online)

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