FIG 1.

Overview of samples included in genome sequencing. Samples of frozen pellets of L. rhamnosus GG were collected from start of pelletizing (F_Start) and end of pelletizing (F_end) in a production batch and included in yogurt fermentation. Samples of yogurt were collected on the day of production (Y1) and after 28 days of refrigerated storage (Y28). Full-genome sequencing was performed on an overnight culture (ON) of the frozen pellets and the four samples of yogurt (Y1_F_Start, Y1_F_end, Y28_F_start, and Y28_F_end). Ten isolates were purified from each of the six full population samples. Sample identification and colors are defined in the key.