Dynamics and correlation of flavor compounds and bacterial communities in mustard (<i>Brassica juncea</i>) and wild jujube (<i>Ziziphus spinosa</i>) co-fermentation.

Food Chem X · 2026 · PMC12997230 · PMID 41858502

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a decreasing trendno p-value reported

In contrast, the relative abundance of Pseudomonas generally exhibited a decreasing trend as fermentation progressed.

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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.

Dynamics and correlation of flavor compounds and bacterial communities in mustard (&lt;i&gt;Brassica juncea&lt;/i&gt;) and wild jujube (&lt;i&gt;Ziziphus spinosa&lt;/i&gt;) co-fermentation.

The sentences

Dynamics and correlation of flavor compounds and bacterial communities in mustard (<i>Brassica juncea</i>) and wild jujube (<i>Ziziphus spinosa</i>) co-fermentation.