Fig. 1. Overall bacterial compositi

Fig. 1. Overall bacterial composition of kapi samples purchased from the wet market (K–K4, K6, K8, K9, K10, K12–K14, K17–K19) and supermarket (K20 and K21) at the (A) family and (B) genus levels.E. coli and coliforms, which are hygiene indicator bacteria, indicating that more thorough hygiene management is necessary. In addition, amplicon sequencing analysis showed that although the manufacturing process of kapi is simple, each sample had a different microbiota composition, which will be largely responsible for the diversity of the final product’s flavor.