TABLE 2.

Relative abundances (average values and standard error) of fungal compositions across taxonomical classification (phyla, class, and order) of fermented grains in waxy and non-waxy sorghum during fermentation.

Phyla	Class	Order	3 days		9 days		15 days		26 days
			JN-3	JX	JN-3	JX	JN-3	JX	JN-3	JX
Asco			64.29 ± 1.41d	89.06 ± 0.67a	85.33 ± 0.60c	79.85 ± 1.43b	91.08 ± 1.15b	86.34 ± 1.47a	94.63 ± 0.22a	81.11 ± 2.28b
	Sacch		48.51 ± 3.17c	75.66 ± 0.43a	56.01 ± 3.45b	61.19 ± 4.35c	63.86 ± 1.83a	74.09 ± 1.18a	65.46 ± 2.12a	67.23 ± 3.25b
		Saccha	48.51 ± 3.17c	75.66 ± 0.43a	56.01 ± 3.45b	61.19 ± 4.35c	63.86 ± 1.83a	74.09 ± 1.18a	65.46 ± 2.12a	67.23 ± 3.25b
	Eurot		15.36 ± 1.77b	13.35 ± 0.25b	28.80 ± 3.56a	18.54 ± 0.81a	26.39 ± 2.31a	11.61 ± 0.45c	27.97 ± 1.71a	13.77 ± 1.03b
		Euroti	15.36 ± 1.77b	13.35 ± 0.25b	28.80 ± 3.56a	18.54 ± 0.81a	26.39 ± 2.31a	11.61 ± 0.45c	27.97 ± 1.72a	13.77 ± 1.03b
Muco			35.59 ± 1.43a	10.81 ± 0.60b	14.26 ± 0.74b	19.96 ± 1.61a	8.26 ± 0.97c	13.39 ± 1.50b	5.18 ± 0.09d	18.73 ± 2.23a
	Mucor		35.59 ± 1.43a	10.81 ± 0.60b	14.26 ± 0.74b	19.62 ± 1.61a	8.26 ± 0.97c	13.39 ± 1.50b	5.18 ± 0.09d	18.73 ± 2.23a
		Mucora	35.59 ± 1.43a	10.81 ± 0.60b	14.26 ± 0.74b	19.62 ± 1.61a	8.26 ± 0.97c	13.39 ± 1.90b	5.18 ± 0.09d	18.73 ± 2.23a

Phyla level: Ascomycota (Asco) and Mucoromycota (Muco). Class level: Saccharomycetes (Sacch), Eurotiomycetes (Eurot), and Mucoromycetes (Mucor). Order level: Saccharomycetales (Saccha), Eurotiales (Euroti), and Mucorales (Mucora). Different letters indicate significant differences (ANOVA, P < 0.05) among different fermentation time for the same sorghum variety.