Fig. 5: Fermentation instability caused by dynamic microbial beneficial distribution.
From: Controlling metabolic stability of food microbiome for stable indigenous liquor fermentation
a Significant (double-tailed t-test) different transcription of 18 major metabolic functional categories. b Significant correlations between metabolic functional categories and community assembly (double-tailed t-test). c The structural equation model indicates significant effects of assembly patterns on three metabolic functional categories. d Dynamic gene expression levels among fermentation phases according to FPKM (Fragments Per Kilobase of transcript per Million fragments) values. e Alternative beneficial distribution between yeasts and lactic acid bacteria (LAB) in three metabolic functional categories. F:B means fungal FPKM values: bacterial FPKM values. f Overall fungal and bacterial metabolic fold change (batch A/batch B) between two batches. The thickness of pathway lines is calculated by Abs ((log2 fold change) × average FPKM% values). Red lines represent up-regulated pathways, whereas blue lines represent down-regulated genes (Details see Dataset 5).
