Potential Correlation between Microbial Diversity and Volatile Flavor Substances in a Novel Chinese-Style Sausage during Storage.

Foods · 2023 · PMC10487076 · PMID 37685124

Europe PMC DOI

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a decreasing trendno p-value reported

Nonetheless, the Shannon, Simpson, Chao1 and ACE indices of fungi all displayed a decreasing trend, indicating that both fungal diversity and abundance of sausages tended to decrease during storage.

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showed a trendno p-value reported

The Chao1 and ACE indices of bacteria increased in the first 30 days of storage and then decreased, indicating that both the bacterial diversity and richness of sausages showed a trend of increasing first and then decreasing during the storage.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.