FIG 2.
Pseudo-heat map depicting the distribution (%) of the bacterial genera (A) and species (B) of the doughs (after mixing and before fermentation) and mature sourdoughs (after 10 days of propagation) from Triticum turgidum subsp. durum cv. Senatore Cappelli. CONV, conventional system; OMAN, organic system with cow manure; OLEG, organic system with green manure; NOINPUT, without inputs. Further details are included in Materials and methods. Only OTU with an incidence above 0.05% in at least one sample are shown. The color key defines the percentage of OTU in the samples.