Investigating the probiotic and flavor-producing functions of Bacillus sp. FPIK1 sourced from fermented bamboo shoots of Assam.

An additional ANOVA examining flavor–sensory correlations revealed a highly significant association for strain Khorisa/NA/3 (H-statistic = 29.56, p = 5.60 × 10− 8 ), indicating that the production of volatile compounds such as cyclohexane, heptane, and oxalic acid substantially contributed to the improved sensory attributes.

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