Figure 3.

Microbial diversity and succession during the process. (A) Chao1 and Shannon indexes values for bacterial and fungal communities. (B,C) Group division according to principal coordinates analysis based on the Bray–Curtis dissimilarity matrix of microbial communities. (D) Correlation network between the α-diversity and fermentation parameters during the process (|ρ| > 0.60, p < 0.05). Abbreviations connected with underscores such as DD_BC, DD_BS indicated the bacterial Chao1 and Shannon index of the DD sample. (E,F) Percentage of the community turnover associated with different ecological processes as calculated using ASVs (Spearman, |ρ| > 0.60, p < 0.05). The significant effects of fermentation parameters on community are determined by mantel tests (***p < 0.001, **p < 0.01, *p < 0.05).