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. 2021 Apr 29;12:673670. doi: 10.3389/fmicb.2021.673670

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Copyright © 2021 Hu, Lei, Zhang, Guan, Wang, Zhang, Yu, Tu, Peng, Liang and Zhao.

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 composition of microbial community in fermented rice in the production of rice-flavor baijiu. Bacteria at phylum (A), and genus (B) levels. Fungi at phylum (C), and genus (D) levels. 1, 2, and 3 represent three repeats. The rank in genera (top 10) was obtained according to the average relative abundance of all samples.