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. 2021 Sep 28;12:713513. doi: 10.3389/fmicb.2021.713513

FIGURE 4.

FIGURE 4

Heatmap showing the changes in the microbial communities of bacon inoculated with potential spoilage bacteria. The group heatmaps represent a homogenization of numerical values of corresponding points. CK, Control; P2, Staphylococcus xylosus; P6, Leuconostoc mesenteroides; P9, Carnobacterium maltaromaticum; P16, Leuconostoc gelidum; P20, Serratia liquefaciens; Pm, The five strains in combination.