Figure 1
From: New microbial resource: microbial diversity, function and dynamics in Chinese liquor starter

Differentiation in Jiang-flavor (J) and Nong-flavor (N) liquor starter samples. (a) Liquor starter samples were harvested at different time points. J1 and N1 were sampled at the beginning of liquor starter production; J2 and N2 were sampled after 3 days of liquor starter fermentation; J3 and N3 were sampled after 8 and 9 days of liquor starter fermentation, respectively; J4 and N4 were from the mature liquor starter. The temperatures of J1, J2, J3, J4, N1, N2, N3 and N4 were 30, 55, 70, 25, 30, 50, 62 and 25 °C, respectively. (b) Principal component analysis (PCA) of differentiation bacterial and fungal communities in the Jiang-flavor (J1-J4) and Nong-flavor (N1-N4) liquor starter samples. Each community was clustered using PCA.