Fig. 2From: Evaluation of the fermentation performance and functional properties of bacterial communities of amaranth silage supplemented with Limosilactobacillus fermentum and Latilactobacillus graminisThe bacterial community of fresh material and amaranth on 60 days of ensiling. A The bacterial community was shown at the phylum level. B The extended error bar plot displaying the significant differences among groups at the phylum level. C The bacterial community was shown at the genus level. D The extended error bar plot displaying significant differences among groups at the genus level. E The bacterial community was shown at the genus level. F The extended error bar plot displaying significant differences among groups at the genus level. *Shows that the significant difference was at p < 0.05 level. **Shows that the significant difference was at p < 0.01 level. YLS, fresh amaranth; AhSCK, control group; AhSLP, commercial inoculant group; AhSLF, strain BL1 group; AhSLG, strain BL5 groupBack to article page