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Chemical and Biological Technologies in Agriculture
Fig. 5 | Chemical and Biological Technologies in Agriculture

Fig. 5

From: Effect of lactic acid bacteria and wheat bran on the fermentation quality and bacterial community of Broussonetia papyrifera silage

Fig. 5

Dendro-heatmap visualized interrelationship between bacterial community and fermentation products at species levels in paper mulberry silage. Corresponding value of middle heat map is Spearman correlation coefficient r, which ranges between 1 and − 1, r < 0 indicates a negative correlation (blue) and r > 0 indicates a positive correlation (red). * significance at P < 0.05; ** significance at P < 0.01; *** significance at P < 0.001. CK, no additives; LP, Lactobacillus plantarum additives; WB, 30% wheat bran additives; LP + WB: Lactobacillus plantarum additives plus 30% wheat bran

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