TABLE 2.
Contents and ratios of microorganisms in different fermentation pit ages of Zaopeis
| Samples |
G+ (nmol/g) |
G− (nmol/g) |
Aer−bac (nmol/g) |
Anaer‐bac (nmol/g) |
Fungi (nmol/g) |
G+/G− (%) |
|---|---|---|---|---|---|---|
| Y1‐U | 8.26 ± 0.13b | 0.17 ± 0.01e | 4.32 ± 0.13c | 12.82 ± 0.27a | 0.81 ± 0.03d | 48.59 |
| Y1‐M | 4.51 ± 0.15b | 0.33 ± 0.01e | 2.32 ± 0.09c | 13.73 ± 0.73a | 1.15 ± 0.09d | 13.67 |
| Y1‐L | 3.31 ± 0.01b | 0.45 ± 0.01e | 0.81 ± 0.03d | 14.20 ± 0.73a | 1.48 ± 0.09c | 7.36 |
| Y5‐U | 8.39 ± 0.40a | 0.51 ± 0.03c | 1.86 ± 0.08b | 8.08 ± 0.32a | 1.57 ± 0.09bc | 16.45 |
| Y5‐M | 5.73 ± 0.12b | 1.07 ± 0.09d | 1.00 ± 0.14d | 11.30 ± 0.77a | 2.53 ± 0.19c | 5.36 |
| Y5‐L | 5.31 ± 0.27b | 1.79 ± 0.08d | 0.42 ± 0.14e | 14.53 ± 0.77a | 3.27 ± 0.15c | 2.97 |
| Y20‐U | 7.72 ± 0.32b | 1.10 ± 0.04e | 3.25 ± 0.18d | 12.29 ± 0.67a | 5.79 ± 0.48c | 7.02 |
| Y20‐M | 3.84 ± 0.36c | 1.82 ± 0.07d | 1.40 ± 0.10d | 12.95 ± 1.44a | 7.49 ± 0.41b | 2.11 |
| Y20‐L | 3.06 ± 0.22c | 2.96 ± 0.19c | 0.45 ± 0.10d | 15.45 ± 1.44a | 9.96 ± 0.34b | 1.03 |
| Y50‐U | 8.34 ± 0.23b | 1.35 ± 0.12e | 3.27 ± 0.19d | 13.47 ± 0.92a | 7.35 ± 0.20c | 6.18 |
| Y50‐M | 4.28 ± 0.17c | 2.32 ± 0.11d | 1.52 ± 0.08de | 16.14 ± 1.59a | 8.51 ± 0.78b | 1.84 |
| Y50‐L | 3.45 ± 0.04c | 3.75 ± 0.03c | 0.40 ± 0.07d | 17.62 ± 1.59a | 11.38 ± 0.39b | 0.92 |
Different lowercase letters indicate significant differences in the content of microorganisms (p < .05). Data are presented as the mean ± standard deviation (n = 3).