Microbial community succession patterns and drivers of Luxiang-flavor Jiupei during long fermentation.

Front Microbiol · 2023 · PMC9950560 · PMID 36846777

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showed a trendno p-value reported

The protein content in the fermentation process showed a trend of first increasing and then leveling off, and the protein content of Jiupei in the cellar was 14.88 ± 0.97%.

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