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. 2020 Jan 10;10:3012. doi: 10.3389/fmicb.2019.03012

FIGURE 4.

FIGURE 4

Relative abundance of bacteria (A) and fungi (B) at the phylum level and bacteria (C) and fungi (D) at the genus level in samples of Panxian ham. 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.