Fig. 6: Fermentation instability caused by fluctuating metabolic robustness.
From: Controlling metabolic stability of food microbiome for stable indigenous liquor fermentation
a Fluctuating functional traits (top), fungal (FD), and bacterial (BD) Shannon diversity (bottom) of two batches during three-round repeated fed-batch fermentation process. b Overall functional stability index among three fermentation rounds. c Metabolic functional stability index of batch A and batch B (*p < 0.05, t-test). d Metabolic network topological properties between batch A and batch B. Robustness linear fitting (one-way ANOVA test) are cut off at 43 removed nodes.
