Figure 1: The composition of microbiota in Yucha samples. | Scientific Reports

Figure 1: The composition of microbiota in Yucha samples.

From: Metagenomic approach reveals microbial diversity and predictive microbial metabolic pathways in Yucha, a traditional Li fermented food

Figure 1

(A) Inter-individual variation in the proportion of major genus. (B) Box-plots showing the amounts of predominant bacteria as quantified using q-PCR. (C) Correlation matrix showing the Spearman’s rank correlation among the 10 core genus. The Spearman’s rank correlation coefficient ranges from 1.0 to −1.0, corresponding to a strongly positive to a strongly negative correlation.

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