FIG 2.

Overview of carbohydrate hydrolases in baijiu fermentation. (a) Source of carbohydrate hydrolases in the baijiu fermentation at day 3. Part I, numbers of proteins only in Jiuqu; part II, numbers of proteins in Jiuqu and fermented samples at day 0; part III, numbers of proteins only in fermented samples at day 0; part IV, numbers of proteins in Jiuqu and fermented samples at day 3; part V, numbers of proteins in Jiuqu and fermented samples at days 0 and 3; part VI, numbers of proteins in fermented samples at days 0 and 3; part VII, numbers of proteins only in fermented samples at day 3. Part VI of the fermented samples at day 3 was from the local environment (raw materials and others). Parts IV and V of fermented samples at day 3 was from Jiuqu. Part VII of fermented samples at day 3 was from microbial metabolism. (b) Microbial source of carbohydrate hydrolases. Numbers are statistics of proteins from specific genera. (c) Dynamic of microbes across Jiuqu and baijiu fermentation. Bar, relative abundance of specific genus across samples.