MOESM1 of Variation in the microbial community contributes to the improvement of the main active compounds of Magnolia officinalis Rehd. et Wils in the process of sweating

Additional file 1: Table S1. Calibration curve of four tested compounds. Table S2. Stability, repeatability, precision and recovery rate of four tested compounds. Table S3. Quality control of bacterial. Table S4. Quality control of fungal. Table S5. Differential metabolites of unsweated Houpo before and after co-culture with different bacterial solutions. Table S6. Relative peak area of differential metabolites. Table S7. The relative peak area of four main active components in Houpo treated with different bacterial liquid. Figure S1. The relative abundance (> 0.10%) of bacteria taxa at four levels. (A)the relative abundance of bacteria at class level. (B)the relative abundance of bacteria at order level. (C) the relative abundance of bacteria at family level. (D) the relative abundance of bacteria at genus level. Figure S2. The relative abundance (> 0.10%) of fungus at four levels. (A) the relative abundance of fungus at class level. (B) the relative abundance of fungus at order level. (C) the relative abundance of fungus at family level. (D) the relative abundance of fungus at genus level.