Beneficial Effects of <i>Lactobacillus delbrueckii subsp. lactis</i> N102 and <i>Lactobacillus sakei</i> H1-5 Added as Starter Strains on the Metabolome, Safety and Quality of Dry-Fermented Sausages.

Foods · 2025 · PMC12110962 · PMID 40428455

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an increasing trendno p-value reported

According to Figure 3 B, the proportion of immobilized water showed an increasing trend until day 13, and a decrease on days 20 and 26 due to the drying process.

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a clear trendno p-value reported

The results of principal component analysis (PCA), as shown in Figure 10 , reveal a clear trend of separation between these two groups of samples.

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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.

Beneficial Effects of &lt;i&gt;Lactobacillus delbrueckii subsp. lactis&lt;/i&gt; N102 and &lt;i&gt;Lactobacillus sakei&lt;/i&gt; H1-5 Added as Starter Strains on the Metabolome, Safety and Quality of Dry-Fermented Sausages.

The sentences

Beneficial Effects of <i>Lactobacillus delbrueckii subsp. lactis</i> N102 and <i>Lactobacillus sakei</i> H1-5 Added as Starter Strains on the Metabolome, Safety and Quality of Dry-Fermented Sausages.