Influence of Inoculating Saccharomyces cerevisiae and Levilactobacillus brevis on the Quality of Fermented Large Yellow Croaker (Larimichthys crocea): Biogenic Amines, Volatile Components, and Microbial Communities Changes.

Foods · 2025 · PMC12607568 · PMID 41227661

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a decreasing trendno p-value reported

For the fungal community, richness increased in the CK and LS groups, whereas a decreasing trend was observed in the LB and SC groups.

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an increasing trendno p-value reported

In contrast, Basidiomycota exhibited an increasing trend in the CK group, reaching approximately 2% at day 4, while in the inoculated groups, its abundance decreased to below 0.5%.

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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.

Influence of Inoculating &lt;i&gt;Saccharomyces cerevisiae&lt;/i&gt; and &lt;i&gt;Levilactobacillus brevis&lt;/i&gt; on the Quality of Fermented Large Yellow Croaker (&lt;i&gt;Larimichthys crocea&lt;/i&gt;): Biogenic Amines, Volatile Components, and Microbial Communities Changes.

The sentences

Influence of Inoculating <i>Saccharomyces cerevisiae</i> and <i>Levilactobacillus brevis</i> on the Quality of Fermented Large Yellow Croaker (<i>Larimichthys crocea</i>): Biogenic Amines, Volatile Components, and Microbial Communities Changes.