According to Spearman correlation analysis, Wickerhamomyces , Bacillus , Staphylococcus , and Mortierella all showed highly significant positive correlations with ≥3 key flavor compounds, which may be the core functional flora.
← all excerpts
Effects of Salinity on Physicochemical Properties, Flavor Compounds, and Bacterial Communities in Broad Bean Paste-Meju Fermentation.
3
—
—
The sentences
The relative abundance of all three bacterial genera showed a decreasing trend during BBP-meju fermentation and further decreased with increasing salt concentration ( Figure 7 c).
The results showed that in the early stage of fermentation, the AAN levels in BBP-meju samples showed an increasing trend and reached the highest value on day 7, which was 1.25 ± 0.02 g/100 g (L), 1.12 ± 0.02 g/100 g (M), and 1.03 ± 0.07 g/100 g (H), respectively ( Figure 1 e).