Evaluation of bacterial diversity during fermentation process: a comparison between handmade and machine-made high-temperature Daqu of Maotai-flavor liquor

Table 1 Microbial community richness and diversity indices of the 16S rRNA sequences for clustering at 97% sequence similarity from all samples of Daqu H and Daqu M

Sample ID	Production method	Fermentation days	OTU	Ace	Chao	Shannon	Simpson	Coverage
H0	Hand	0 days	139	147	151	2.82	0.1088	0.9995
H7		7 days	110	135	135	2.32	0.1748	0.9991
H14		14 days	109	124	120	1.61	0.4711	0.9993
H40		40 days	78	95	92	1.45	0.527	0.9994
M0	Machine	0 days	130	140	147	2.57	0.1472	0.9994
M7		7 days	123	139	146	2.77	0.111	0.9993
M14		14 days	88	100	97	1.92	0.326	0.9995
M40		40 days	82	99	99	2.16	0.2013	0.9994

ISSN: 1869-2044