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. 2020 Oct 15;86(21):e01705-20. doi: 10.1128/AEM.01705-20

FIG 5.

FIG 5

Clustered heat maps of differentially abundant ASVs among processing methods after fermentation. (A) All microbiomes; (B) high-carbohydrate-utilization (CU) microbiomes; (C) low-CU microbiomes. Centered and scaled data were clustered by Euclidian distance using Ward’s method; ASVs were named by genus (or lowest taxonomic rank available) followed by the first 4 characters of the feature ID generated from QIIME2.