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. 2018 Jun 6;4(6):e00649. doi: 10.1016/j.heliyon.2018.e00649

Fig. 1.

Fig. 1

DGGE fingerprints of bacterial community in Tibetan kefir grains. N-1: NCTKG-1, N-2: NCTKG-2, A-1: ACTKG-1, A-2: ACTKG-2. A-2 and N-2 were sampled after 10 more months of continuous cultivation in comparison to N-1 and A-1. Lk: Pure culture of L. kefiranofaciens. These abbreviations are applicable to all subsequent figure legends. Three parallels for each sample were analyzed and one of them is shown here.