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Chemical and Biological Technologies in Agriculture
Fig. 2 | Chemical and Biological Technologies in Agriculture

Fig. 2

From: Evaluation of the fermentation performance and functional properties of bacterial communities of amaranth silage supplemented with Limosilactobacillus fermentum and Latilactobacillus graminis

Fig. 2

The 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 group

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