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Fig. 4 | Microbiome

Fig. 4

From: High-throughput analysis of microbiomes in a meat processing facility: are food processing facilities an establishment niche for persisting bacterial communities?

Fig. 4

Principal coordinate analysis, using Bray–Curtis distance with isolates classified at species level for 70 sampling sites, collected in March 2023. The dissimilarity among collected samples was measured from four categories: A Type of surfaces, B location, C sanitation activity, and D zone classification. Permutational multivariate analysis of variance was used to statistically differentiate among the bacterial communities. PERMANOVA results indicated that surface type (R2 = 0.0748, p = 0.001), location (R2 = 0.13084, p = 0.001), sanitation activity (R2 = 0.09032, p = 0.001), and zone classification (R.2 = 0.11816, p = 0.001) significantly contributed to bacterial community variation. The associations of community variance with different categories are displayed in Supplementary Table S3

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Microbiome

ISSN: 2049-2618

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