Exploring the role of Sichuan Baoning vinegar microbiota and the association with volatile flavor compounds at different fermentation depths.

Front Microbiol · 2023 · PMC9975336 · PMID 36876092

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a decreasing trendno p-value reported

Generally, the abundance of Aspergillus increased with the fermentation, while unclassified_f__Saccharomycetales_fam_Incertae_sedis showed a decreasing trend.

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