Comparative evaluation of pure non-<i>Saccharomyces</i> yeasts fermentation and Lactiplantibacillus plantarum co-fermentation in fig pulp: Achieving remarkable sugar reduction and flavor enhancement.

Food Chem X · 2025 · PMC12152561 · PMID 40502419

Europe PMC DOI

hedged sentences

0.0100

closest p · 0.2× alpha

0.0100

boldest claim

The sentences

highly significantp < 0.01actually significant

A highly significant positive correlation was also observed with the level of epicatechin ( p < 0.01), whereas a significant negative correlation was identified with the content of caffeic acid ( p < 0.05).

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an increasing trendno p-value reported

1 B, the colony counts of non- Saccharomyces yeasts exhibited an increasing trend across all samples during the initial 48 h of fermentation.

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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.

Comparative evaluation of pure non-&lt;i&gt;Saccharomyces&lt;/i&gt; yeasts fermentation and Lactiplantibacillus plantarum co-fermentation in fig pulp: Achieving remarkable sugar reduction and flavor enhancement.

The sentences

Comparative evaluation of pure non-<i>Saccharomyces</i> yeasts fermentation and Lactiplantibacillus plantarum co-fermentation in fig pulp: Achieving remarkable sugar reduction and flavor enhancement.