Figure 2
From: Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads
Scatterplot based on gene copy number obtained from bakery breads. Scatterplot based on gene copy numbers of sourdough or baker’s yeast breads collected from various bakeries. Mean (+), median (red line), and cut-off (dashed line) values are shown. Breads coded as A18, A24, A37, and A43 were claimed as sourdough breads. Information on the commercial breads collected from bakeries is reported in Supplementary Table S6.
