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Fig. 9 | Annals of Microbiology

Fig. 9

From: Differences in the bacterial profiles and physicochemical between natural and inoculated fermentation of vegetables from Shanxi Province

Fig. 9

Correlation network between the bacterial and flavors of fermented vegetables during the 0~7 days. |ρ| > 0.6. The circle on the left represents bacteria that are generally associated with flavor. The circle on the right represents the different flavors associated with the bacterial community. The long red line connecting the circles indicates a positive correlation, and the blue indicates a negative correlation between bacterial community and flavor

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