Correlation Analysis of Microbial Community Changes and Physicochemical Characteristics in Aged Vinegar Brewing.

Foods · 2023 · PMC10528154 · PMID 37761138

Europe PMC DOI

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an increasing trendno p-value reported

Although Proteobacteria showed an increasing trend and became the last dominant phylum, its relative abundance finally reached 86.8% ± 3.6%.

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showed a trendno p-value reported

During the alcohol fermentation stage (R2), Lactobacillus and Weissella showed a trend of growth and decline.

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a decreasing trendno p-value reported

Firmicutes and Proteobacteria showed opposite trends during the acetic acid fermentation stage (C5–C9), with Firmicutes showing a decreasing trend.

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