Fig 2.
Relative abundance of bacterial phyla in DNA (A, C, and E) and RNA (B, D, and F) samples directly extracted from rye (R), Triticum durum (D), and Triticum aestivum (A) doughs (prior to fermentation and before becoming sourdough) (R0, D0, and A0) and sourdoughs after 1 (R1, D1, A1), 2 (R2, D2, A2), 5 (R5, D5, A5), and 10 (R10, D10, A10) days of propagation.