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Bioresources and Bioprocessing
Fig. 6 | Bioresources and Bioprocessing

Fig. 6

From: The bacterial succession and its role in flavor compounds formation during the fermentation of cigar tobacco leaves

Fig. 6

Co-occurrence network analysis for bacterial community during the fermentation process. The network of bacterial community for Hainan (A) and Sichuan (B) samples. Within or among module connectivity of each node for Hainan (C) and Sichuan (D) samples. The co-occurrence networks are colored by module. The size of each node is proportion to the number of connections (that is, degree). Red and green lines indicate positive and negative correlations, respectively

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