Figure 5 | Scientific Reports

Figure 5

From: Dynamic microbial succession of Shanxi aged vinegar and its correlation with flavor metabolites during different stages of acetic acid fermentation

Figure 5

Analyses of flavor metabolites and their correlation to the bacteria. The red color represents the positive correlation and the green color represents the negative correlation. (a) Correlations between bacterial community and flavor metabolites. *Represents the significance of relationships, *0.01 < p ≤ 0.05, **0.001 < p ≤ 0.01, ***p < 0.001 (b) Correlations between the dominant bacteria and the major organic acids. (c) Correlations between the dominant bacteria and the major esters. (d) Correlations between the dominant bacteria and the major alcohols. (e) Correlations between the dominant bacteria and the major aldehydes. (f) Correlations between the dominant bacteria and the major ketones.

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