Figure 5 | Scientific Reports

Figure 5

From: Metagenomic characterization of bacterial community and antibiotic resistance genes in representative ready-to-eat food in southern China

Figure 5

The correlation analysis and network analysis between antibiotic resistance genes (ARGs) and microbial taxa in ready-to-eat (RTE) foods. (a) Correlation analysis of the ARGs diversity with microbial diversity at subtype level. (b) Correlation analysis of the ARGs diversity with microbial diversity at reference sequence level. (c) Network analysis showing the co-occurrence patterns between antibiotic resistance gene subtypes and microbial taxa in RTE foods. The nodes were colored according to antibiotic resistance gene types and genus. A connection represents a strong (Spearman’s correlation coefficient ρ > 0.8) and significant (P value < 0.01) correlation. The size of each node is proportional to the number of connections.

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