Fig. 2
From: Effect of reduction of sodium content on the microbial ecology of Edam cheese samples
Multidimensional scaling plots displaying a the microbial diversity between Edam samples with reduced sodium content (produced using simple Na reduction and mineral salt substitution) and regular NaCl Edam control samples and b the microbiological diversity between sampling time points during production and maturation of Edam samples with lowered sodium content and regular NaCl Edam samples. d = dissimilarity of the grid, with a value of 0.02 denoting that the spacing between the grid lines represents a variation of 2% amongst samples. n = 3 biological replicates