FIGURE 3.

Effects of spontaneous fermentation on microbial diversity and community structure of Panxian ham. (A) OTU number of bacteria and fungi at different processing stages, values are presented as mean ± standard error (n = 5), ^a–e different letters represent significant differences (p < 0.05). (B) rarefaction curves of bacteria and fungi for each sample. (C,D) NMDS and PCoA score plots of bacteria and fungi. A–F indicate the traditional spontaneous fermentation process stage of Panxian ham: (A) raw ham; (B) post-salting; (C) post-resting; (D) initial stage of ripening; (E) middle stage of ripening; (F) final stage of ripening.