Figure 2
Differences in microbiome diversity and community structure in seven different brands (Brand 1–7) and two different tastes (sweet and sour) of yogurt samples. (A–D) Alpha diversity was measured through the observed species richness, Simpson and Shannon estimated diversity indices. (A,B) α-diversity of bacterial communities and (C,D) α-diversity of fungal fraction of yogurt microbiomes according to different brands (A,C) and tastes (B,D). (E–H) Beta-diversity was estimated through PCoA and NMDS plots. (E, F) Principal coordinate analysis (PCoA) to measure the β-diversity in bacterial component of the yogurt microbiomes segregated yogurt samples according to (E) seven different brands and (F) two different tastes (sweet and sour); (G,H) Beta ordination (NMDS) plots representing the fungal component of the microbiomes separated yogurt samples according to (G) different brands and (H) two different tastes (sweet and sour) categories. Statistical analysis using Kruskal–Wallis tests showed significant microbial diversity variation (P < 0.01 = *, P < 0.001 = ***). The figures were generated using phyloseq (version 1.34.0)52 and Vegan (version 2.5-7)53 packages of R52.
