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Fig. 3 | BMC Plant Biology

Fig. 3

From: Characterization of the Rhizosphere Bacterial Microbiome and Coffee Bean Fermentation in the Castillo-Tambo and Bourbon Varieties in the Popayán-Colombia Plateau

Fig. 3

Distribution of the phyla of the bacterial community present in coffee fermentation. The nomenclatures T0 indicate zero fermentation time, T12A sampling at 12 h at room temperature (18–20 °C), T24A sampling at 24 h of fermentation at room temperature, T12C and T-24-C sampling at 12 and 24 h at hot temperature (24 °C) respectively

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BMC Plant Biology

ISSN: 1471-2229

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