FIG 3.

Identification of key carbohydrate hydrolases in baijiu fermentation. (a) Carbohydrate hydrolases associated with saccharides hydrolysis and their microbial sources. Heatmap indicates the expression of proteins across samples. (b) Relationships between enzymes and microbes or metabolites, based on the connection for a significant (P < 0.05) and strong correlation (Spearman’s rho of >0.6). Yellow spots, enzymes; blue spots, microbes; purple spots, metabolites. Line, strong correlations between objects.