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. 2020 Jun 16;5(3):e00149-20. doi: 10.1128/mSystems.00149-20

FIG 1.

FIG 1

Isolation of nine synthetic cheese rind communities with distinct strains of the same species. (A) The same three bacterial species—Brachybacterium alimentarium, Brevibacterium auranticum, and Staphylococcus equorumwere isolated from a set of 137 cheese rinds that were previously described using 16S rRNA gene amplicon sequencing (22). Each column represents average relative abundance data for one cheese rind microbiome. (B) The three microbiome species have distinct colony morphologies.