Fig. 4: Physicochemical parameters and main metabolites during the HJFM process. | npj Biofilms and Microbiomes

Fig. 4: Physicochemical parameters and main metabolites during the HJFM process.

From: Integrated meta-omics approaches reveal Saccharopolyspora as the core functional genus in huangjiu fermentations

Fig. 4: Physicochemical parameters and main metabolites during the HJFM process.

A Alcohol content (g/L); (B) Reducing sugar content (g/L); (C) Titratable acidity content (g/L); (D) Amino acid nitrogen content (g/L); (E) Heatmap of the main metabolites during the HJFM process. Clustering analysis was performed using the Pearson correlation coefficient and Euclidean distance based on the main flavor metabolites contents during the fermentation process. A value of 0.05 was set as the significance level; the data were marked as (*) p < 0.05, (**) p < 0.01, (***) p < 0.001, and (****) p < 0.0001. The p-value above 0.05 was considered as non-significant (ns). Error bars in histogram mead the standard deviation of observed data.

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