Analysis of the Bacterial Communities in Two Liquors of Soy Sauce Aroma as Revealed by High-Throughput Sequencing of the 16S rRNA V4 Hypervariable Region

<div>The percentages of OTUs assigned to major bacterial phyla (≥0.01%). The Maotai-liquor fermentation sample are abbreviated as MVI, and the Guotai-liquor fermentation as GVI. The Daqu sample in 2013 are abbreviated as MJQ3 and GJQ3.</div>

BioMed Research International

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Figure 5

Figure 5: Analysis of the Bacterial Communities in Two Liquors of Soy Sauce Aroma as Revealed by High-Throughput Sequencing of the 16S rRNA V4 Hypervariable Region 

Figure 5 | Analysis of the Bacterial Communities in Two Liquors of Soy Sauce Aroma as Revealed by High-Throughput Sequencing of the 16S rRNA V4 Hypervariable Region 