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. 2024 Jul 31;15:1421928. doi: 10.3389/fmicb.2024.1421928

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Copyright © 2024 Tang, Lin, Shan, Ruan, Jiang, Li, Zhu, Li, Yang, Du, Yang, Sun and Chen.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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The driving force of microbial community succession. (A) Redundancy analysis of microbial and abiotic factors in fermented grains. (B) Procrustes analysis of the correlation between microbial community and abiotic factors in fermented grains (M² = 0.3631, p < 0.001, 999 permutations). (C) Correlation of microorganisms and physicochemical properties (Spearman’s |ρ| > 0.6 and p < 0.05).