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. 2024 Dec 20;12:262. doi: 10.1186/s40168-024-01980-0

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© The Author(s) 2024

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.

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Fig. 3 — Microbial sources of raw ewe milk, whey, and Idiazabal cheese samples in artisanal dairy environments. Venn diagrams based on the shared bacterial communities among dairy and environmental samples (A), stacked bar chart representation of SourceTracker analysis results (unknown proportions are not shown) (B), and heatmap representation of the presence or absence of bacterial genera in each of the collected dairy and environmental samples (C). Abbreviations: B: brine, C: cheese, CF: commercial feed, FC: food contact surfaces, G: grass, HF: home-made feed, NFC: non-food contact surfaces, R: rennet, RM: raw milk, S: straw, TS: teat skin surface, W: whey