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. 2019 Jun 21;10:1397. doi: 10.3389/fmicb.2019.01397

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Copyright © 2019 Chai, Lu, Zhang, Ma, Xu, Qian, Xiao, Wang, Shen, Shi and Xu.

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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Temporal distribution of butyrate producers in the fermented grains of Luzhou-flavor baijiu. (A) Taxonomic distribution and enzymes (ptb, buk, atoD, atoA and ACSM) reads for butyrate formation in the microbial community of fermented grains via PICRUSt analysis. The diameters of bubbles (scale) are proportional to the read numbers of enzymes. (B) Succession of three major classes (Clostridia, Bacilli, and Bacteroidia) related to butyrate synthesis based on sequencing of 16S rRNA gene. (C) Family-level diversity of buk-associated Bacilli in the fermented grains on day 0. The numbers represent the read numbers of buk. (D) Family-level diversity of buk-associated Bacteroidia in the fermented grains on day 7. The numbers represent the read numbers of buk.