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. 2022 Nov 15;13:1047041. doi: 10.3389/fmicb.2022.1047041

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Copyright © 2022 Pan, Huang, Zhang, Qin, Wang, Mu, Tang and Zhou.

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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Correlation analysis Daqu microbial community with enzymatic activity. Community composition of bacterial (A) and fungal (B) that contribute significantly (eASVs, maximum information coefficient ≥0.35) to MTD enzymatic activity, expressed by the average relative abundance of all samples of each type MTD during the fermentation process. (C) Distribution of eASVs in co-occurrence network. LA, SA, EA and FA, respectively, represent liquefying-, saccharifying-, esterifying- and fermenting-activity. (D) The number of eASVs (bsASVs) in bsModule, “Others” represents the total number of eASVs distributed in insensitive modules. The ratio of eASVs contained in bsModule to all detected eASVs is shown in the right histogram.