Effects of Temperature on Bacterial Communities and Metabolites during Fermentation of Myeolchi-Aekjeot, a Traditional Korean Fermented Anchovy Sauce - Fig 5

<p><b>Bacterial taxonomic compositions showing the bacterial successions of MA samples incubated at 15°C, 20°C, 25°C, and 30°C during the entire fermentation period at the phylum (A) and genus (B) levels.</b> Others are composed of taxonomic compositions showing less than 1% and 2% of the total reads in respective all samples of the phylum and genus level analyses.