1. Proportions of Saccharomyces and Pichia in olive fermentations.
Proportions of Saccharomyces and Pichia in olive fermentations. (A) Relative abundance of all yeasts averaged across all time points for each fermentation. Displayed on the y axis are the different inoculants into the olive fermentations as follows: control, L. plantarum AJ11R and L. pseudomesenteroides BGM3R (Lp+Lp), P. kudriavzevii UCDFST (Pk), 107 CFU/ml S. cerevisiae UCDFST (Sc), and S. cerevisiae UCDFST and P. kudriavzevii UCDFST (ScPk). (B) Multivariate analysis was performed using MaAsLin. The y axis displays the abundance of Saccharomyces (left) and Pichia (right) for fermentations described in panel A. ***, P < 10−9; *, P < 10−4.
Jose Zaragoza et al. mSphere 2017; doi: /mSphere