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. 2018 Sep 28;9:2349. doi: 10.3389/fmicb.2018.02349

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Copyright © 2018 Wang, Wu, Xu and Sun.

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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Enzymatic profiles of diffused and squeezed Jiuqu. (A) Taxonomy distribution of diffused and squeezed Jiuqu (n = 6, each bar n = 3). (B) The number of significantly different expressed proteins between diffused and squeezed Jiuqu by KEGG annotation. (C) The dominant saccharifying process in Jiuqu starter. (D) The core enzymes and microbiota related to the saccharifying process in Jiuqu starter. Compared to diffused Jiuqu, red asterisks denote statistically significant increase in squeezed Jiuqu (paired-sample t-test: ^∗, p < 0.05; ^∗∗, p < 0.01; ^∗∗∗, p < 0.001).