Deciphering microbial community dynamics along the fermentation course of soy sauce under different temperatures using metagenomic analysis.

Biosci Microbiota Food Health · 2023 · PMC10067331 · PMID 37016686

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an increasing trendno p-value reported

In our study, Pseudomonas appeared at S3 in the RT experiment, whereas it was detected from S0 to S4 with an increasing trend in the CT experiment, revealing differential fermentation processes between the temperature sets.

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