Barely Significant
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Synergistic effects of enzyme-microbe co-fermentation on the nutritional quality and digestibility of corn stalks.

Front Microbiol · 2025 · PMC12812720 · PMID 41561034

Europe PMCDOI
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a decreasing trendp < 0.05actually significant
3.2.2 Chemical composition of corn stover As shown in Table 5 , with prolonged fermentation time, the dry matter (DM) content of all groups exhibited a decreasing trend ( p < 0.05), while the DM content in the MJ group was significantly higher than that in the other groups ( p < 0.05).

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