Seasonal dynamics of microbiota and physicochemical indices in the industrial-scale fermentation of Sichuan Baoning vinegar.

5 C) in spring, summer, and autumn showed an overall trend of first increasing, then decreasing.

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Generally, Lactobacillus showed a trend of increasing, followed by a decrease in every season.

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Temperature in the fermentation pond generally followed an increasing trend after each mixing, and the proliferation of starch-utilization fungi, especially Aspergillus and Monascus ( Fig. 3 ), was prevented considering the higher ambient temperature.

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