The Correlation Mechanism between Dominant Bacteria and Primary Metabolites during Fermentation of Red Sour Soup.

Foods · 2022 · PMC8833966 · PMID 35159491

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an increasing trendno p-value reported

There were 60 metabolites in sub-class 4 and their standard intensity was decreased after the start of fermentation whereas, in sub-class 7, 28 metabolites showed an increasing trend during the fermentation period ( Figure 8 ). 3.10.

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