Application of <i>Wickerhamomyces anomalus</i> in Simulated Solid-State Fermentation for <i>Baijiu</i> Production: Changes of Microbial Community Structure and Flavor Metabolism.

Front Microbiol · 2020 · PMC7728721 · PMID 33329488

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an increasing trendno p-value reported

In detail, although Pichia showed an increasing trend in each group, the amplitude and rate of increase differed; the amplitude of increase was smallest and the rate was lowest in Group A and highest in Group C.

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a decreasing trendno p-value reported

The abundance of Saccharomycopsis and Aspergillus showed a decreasing trend in all three groups, and the amount was similar, especially in Group A and B.

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