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. 2020 Oct 8;11:586614. doi: 10.3389/fmicb.2020.586614

FIGURE 3.

FIGURE 3

Nyons table olive bacterial community composition: (A) Global composition based on culture-dependent analysis and isolate identification from PCA+5% NaCl. (B) Top 12 bacterial species during the four studied fermentation productions: R1, early harvest; R2, late harvest; Orga, organically grown olives; Conv, conventionally grown olives.