Enhancement of the Knowledge on Fungal Communities in Directly Brined Aloreña de Málaga Green Olive Fermentations by Metabarcoding Analysis
Fig 2
Relative abundance (%) of fungi at genera or family level obtained by pyrosequencing analysis throughout the fermentation process.
The different industries (COP and TOL) are shown together (upper graph) and independently (middle and bottom graphs). FF, F, and B stands for fresh fruits, fermented fruits and fermentation brines, respectively, while 0, 1 and 4 stands for the different sampling times (0, 1 and 4 months of fermentation, respectively).