Clusters 4 and 9 showed a decreasing trend with increasing fermentation time, containing 12 and 18 differential metabolites, respectively ( Figure 5 D,I).
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Non-Targeted Metabolomics Analysis Reveals Metabolite Profiles Change During Whey Fermentation with <i>Kluyveromyces marxianus</i>.
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The sentences
During the fermentation of whey with KM812, betaine exhibited an increasing trend, peaking at 72 h with a 2.41-fold increase in content.