Fig. 1: Microbial composition at genus level and statistical analysis of Lactiplantibacillus and Weissella in pickled and salted chili peppers. | npj Science of Food

Fig. 1: Microbial composition at genus level and statistical analysis of Lactiplantibacillus and Weissella in pickled and salted chili peppers.

From: Mining of characteristic microbes and qualities in pickled and salted chili peppers through integrated analysis

Fig. 1

Microbial composition at genus level of pickled (a) and salted chili peppers (b); the one-way ANOVA on genus level of Lactiplantibacillus (c) and Weissella (d). (P_30 d, P_45 d: pickled chili peppers at 30 days and 45 days; S_30 d, S_45 d: salted chili peppers at 30 days and 45 days).

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