Dynamic change of bacterial diversity, metabolic pathways, and flavor during ripening of the Chinese fermented sausage.

Front Microbiol · 2022 · PMC9577601 · PMID 36267187

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an increasing trendno p-value reported

Figure 4 displayed several metabolic predictive functional pathways in fermented sausages during the ripening process, which all showed an increasing trend as the ripening process proceeded.

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