Fig. 3: Storage temperature and duration drive bacterial, but not fungal, community restructuring in sourdough. | npj Biofilms and Microbiomes

Fig. 3: Storage temperature and duration drive bacterial, but not fungal, community restructuring in sourdough.

From: Shipped and shifted: modeling collection-induced bias in microbiome multi-omics using a tractable fermentation system

Fig. 3: Storage temperature and duration drive bacterial, but not fungal, community restructuring in sourdough.

Alpha-diversity of bacterial (16S; a, b) and fungal (ITS; c, d) communities over time and across storage temperatures. Richness (observed features) and evenness were calculated from ASV-level data; significance is assessed via one-way ANOVA with FDR correction (*p < 0.05, **p < 0.01, ***p < .001). e, f Log-ratios of enriched versus outcompeted taxa based on reference group enrichments, with the reference for all comparisons being day 1 at 4 °C (ANCOM-BC2, Table S5 and S6), highlight pronounced bacterial compositional turnover at 17 °C and 30 °C, absent at 4 °C and across fungal communities. g Differential abundance heatmap of bacterial taxa across conditions. Log-fold changes (relative to day 1 at 4 °C, again serving as reference for all comparisons across all temperatures and time points) were computed via ANCOM-BC2; taxa hierarchically clustered using average linkage (Euclidean distance). Asterisks indicate significant differential abundances (FDR-adjusted q < 0.05).

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