Biochemical Changes and Biological Origin of Key Odor Compound Generations in Pig Slurry during Indoor Storage Periods: A Pyrosequencing Approach

Figure 5

(a) Statistical comparison between bacterial population and odorants in the slurry during storage periods. PCA: principal component analysis; PCoA: principal coordinates analysis. These data were generated by the concentration of odor components and the values of relative abundances in bacterial genus level. (b) Hierarchical clustering results are showing the group by storage periods. Data were constructed by the concentration of odorous compounds and the values of relative abundances in genus level bacterial during different storage periods.

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(b)