Effect of temperature on the quality and microbial community during Daocai fermentation.

Food Chem X · 2024 · PMC11483281 · PMID 39421152

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a decreasing trendno p-value reported

1 E) in both groups C and D showed an initial increase followed by a decreasing trend.

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an increasing trendno p-value reported

In group D, lactobacilli (including lactobacilli-related genera and Weissella ) were also abundant, accounting for 87.46–97.37 % of the bacterial community, with an increasing trend in relative abundance.

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