Figure 5.
Hierarchical Ascendant Classification (HAC) based on Bray–Curtis dissimilarity indices for bacterial (A) and fungal (B) communities of labneh Ambaris samples collected from 2 earthenware jars A and B throughout production. Samples are color-coded according to the fermentation stages: pink for early fermentation (D2 to D10), green for mid-fermentation (D29 to D47) and blue for maturation (D93 to D103).
