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. 2020 Feb 6;8(2):218. doi: 10.3390/microorganisms8020218

Figure 1.

Figure 1

Bacterial diversity of Paipa cheese samples at phylum (a), family (b) and genus (c) levels. Cheese samples from three formal producers (C, A, F) corresponding to two independent batches (A and B) at different ripening times (0, 10, 21, 28 days) were analyzed.