Dynamic Changes and Correlations of Physicochemical Parameters, Flavor Compounds and Microbial Communities During Soy Sauce Koji Production

Foods · 2026 · PMC13297705

Europe PMC

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highly significantno p-value reported

Leuconostoc and Macrococcus exhibited a highly significant positive correlation with pH (r = 0.89 and 0.76, respectively; | p | < 0.01), indicating that their relative abundances decreased significantly as the system pH declined.

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