Figure from:The Effect of Spatial Location of Fermentation Pit on Prokaryotic Community Diversity in Pit Mud for Chinese Strong-Flavor Baijiu Production

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Fig 2. Composition of prokaryotic microorganisms in pit mud at the level of phylum 4-year-old pit mud were significantly different from those in the 40-year-old pit mud — Figure 2 Composition of prokaryotic microorganisms in pit mud at the level of phylum 4-year-old pit mud were significantly different from those in the 40-year-old pit mud

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Table 1. Physicochemical factors, number of OTUs of prokaryotic microbial communities, and a-diversity in pit mud from different pit ' Data are presented as means + standard deviations (n=2). Values with different letters within a row are significantly different statistically (P<0.05).

Fig 1. UniFrac distance cluster analysis based on pit-mud flora at different positions in 4-years and 40-years pits

Fig 3. Heat map analysis based on Top 10 genera in each sample

Fig 4. Distribution of dominant genera of different pit mud.

Fig 7. Collection Sample Location of pit mud