Figure 4 | Scientific Reports

Figure 4

From: Effect of the environment microbiota on the flavour of light-flavour Baijiu during spontaneous fermentation

Figure 4The alternative text for this image may have been generated using AI.

PCoA analysis of microbiota during light-flavour Baijiu fermentation at the OTU level based on Bray-Curtis distance. (a) PCoA of bacterial community from air, surface of the jar, and Daqu. (b) PCoA of fungal communities from air, surface of the jar, and Daqu. (c) PCoA of bacterial communities during fermentation. (d) PCoA of fungal communities during fermentation. LP: Lipai period; YP: Yuanpai period; A: air; J: surface of the jar; D: Daqu. F followed by a number means fermentation time.

Back to article page