Fig. 7From: Differences in the bacterial profiles and physicochemical between natural and inoculated fermentation of vegetables from Shanxi ProvincePrincipal component analysis of bacterial community structure during vegetable fermentation. PC1 and PC2 explain 74.61% and21.99% of variation, respectively. The statistics were performed based on Bray-Curtis distance. NF natural fermentation, IF inoculated fermentation; 0~7: days of fermentationBack to article page