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Fig. 2 | Microbiome

Fig. 2

From: Amplicon sequencing for the quantification of spoilage microbiota in complex foods including bacterial spores

Fig. 2

Amplicon sequencing-based microbial typing and semi-quantitative detection of bacterial spores in canned food. The heat map shows the number of normalized reads per sample per unique sequence (below the heat map the legend of the color code is provided). For clarity, the actual numbers of normalized reads per sample are also shown. a Pure spores, pure canned food, and the effect of o/n outgrowth in canned food at 37 or 55 °C. b Pure spores and serial dilutions of spores in canned food matrix. Note that for the 104 and 105, only two numbers are shown due to technical failure of the third samples

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