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. 2024 Jul 31;15:1421928. doi: 10.3389/fmicb.2024.1421928

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Copyright © 2024 Tang, Lin, Shan, Ruan, Jiang, Li, Zhu, Li, Yang, Du, Yang, Sun and Chen.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Dynamic changes of physicochemical properties during the fermentation process using two types of sorghum. (A) Moisture content. (B) Acidity. (C) Amino acid nitrogen. (D) Total free amino acids. (E) Reducing sugar. (F) Residual starch. GLN: Representing the samples fermented using glutinous Liangnuo No.1. NRS: Representing the samples fermented using non-glutinous red sorghum. Different lowercase letters indicate significant differences at the 0.05 level. The same below.