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Relative abundance (%) of bacterial OTUs classified at the highest possible taxonomic level (species/genus/family/class) found in the mature sourdoughs prepared with irradiated (IF) or non-irradiated durum wheat flour (C), and in non-inoculated doughs, after the first fermentation, prepared with irradiated (C-IF-1st) or non-irradiated (C-1st) flour. Only OTUs with a relative abundance ≥ 0.5% are shown.
