Figure 2
From: New microbial resource: microbial diversity, function and dynamics in Chinese liquor starter
Microbial composition of the bacterial and fungal orders among the four Jiang-flavor (J1-J4) and four Nong-flavor (N1-N4) liquor starter samples (cutoff value: 0.2%). “Others” indicates rare or unclassified OTUs. 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.
