Fig. 5From: Evaluation of bacterial diversity during fermentation process: a comparison between handmade and machine-made high-temperature Daqu of Maotai-flavor liquorKey phyla of bacteria in Daqu H and Daqu M samples during incubation, as determined by LEfSe. a Indicator bacterial groups with LDA values higher than 2.0 within the two types of Daqu. b Cladogram indicating the phylogenetic distribution of microbial species associated with the two types of DaquBack to article page