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. 2022 Jul 1;11(13):1960. doi: 10.3390/foods11131960

Figure 1.

Figure 1

Bacterial composition of wholewheat sourdough (n = 6), with Co16 indicating wholewheat sourdough fermented for 16 h and S16 indicating wholewheat sourdough artificially contaminated with S. aureus and fermented for 16 h. ((A): Community barplot analysis; (B): Welch’s t-test bar plot on Genus level). Co16 indicating wholewheat sourdough fermented for 16 h. S16 indicating wholewheat sourdough artificial contaminated with S. aureus and cultured for 16h.