Figure 2 | Scientific Reports

Figure 2

From: The relationships between microbiota and the amino acids and organic acids in commercial vegetable pickle fermented in rice-bran beds

Figure 2

Overview of microbiota in samples. (A) Average genus composition at each sampling point in the fermentation process. Genera with a relative abundance of < 1% have been combined. Shaded areas indicate the relative abundance of lactic acid bacteria. (B) Principal component analysis of microbiota in 29 samples; circles, vegetables and pickles; triangles, rice-bran bed samples; blue, condition C; red, condition W. Plots for raw materials and the initial rice-bran beds are emphasised by borders. The arrows describe the direction of change in microbiota through the production process. Plots from the same manufacturer are bound by the same line colour. The top 10 genera (marked with squares) were chosen by the length of the loading vector.

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