Study on the correlation between microbial communities with physicochemical properties and flavor substances in the Xiasha round of cave-brewed sauce-flavor Baijiu.

Front Microbiol · 2023 · PMC10014610 · PMID 36937267

Europe PMC DOI

hedged sentences

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closest p · 0.0× alpha

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boldest claim

The sentences

highly significantP < 0.001actually significant

Only Lactobacillus showed a highly significant negative correlation with starch ( P < 0.001) but showed a highly significant positive correlation with acidity and moisture ( P < 0.001).

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an increasing trendno p-value reported

Esters, acids, and phenols showed an increasing trend during the SF stage.

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a decreasing trendno p-value reported

The starch content decreased significantly ( P < 0.05) on day 1 of SF from 40.96 ± 0.04% to 39.24 ± 0.30%, with a decreasing trend in the CF stage.

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