Excerpts

Nonetheless, the Shannon, Simpson, Chao1 and ACE indices of fungi all displayed a decreasing trend, indicating that both fungal diversity and abundance of sausages tended to decrease during storage.

The Chao1 and ACE indices of bacteria increased in the first 30 days of storage and then decreased, indicating that both the bacterial diversity and richness of sausages showed a trend of increasing first and then decreasing during the storage.

In the Rag2 -/- mice fed with the LMWF, a negative trend was observed in the BW gain during the study period ( Figure 2 A), which manifested at a higher extent in the Rag2 -/- Il2 -/- mice ( Figure 2 B).

As shown in Figure 3 , all treatments appeared to decay after 60 days of storage at a low temperature and further showed an increasing trend throughout the period of shelf-life storage.

The gene expression level of CAT in all groups showed a trend of gradual increase with the advance of the storage period.

Figure 3 d underscores that all treatment groups showed an increasing trend during refrigeration, which was primarily affected by the degree of deterioration of the LYCFs [ 37 ].

We identified 56 differential amino acids and derivatives between the YH and FHYH samples, of which 6 were significantly upregulated in FHYH, while the remaining 50 showed a decreasing trend ( Figure 3 A).

The values for pasting characteristics (SB, FV, TV, PV), RC and amylose content were located on the positive half-axis of PC1 and presented a highly significant positive correlation with the short A chain.

As shown in Table 1 , the K diff of OB proteins at the oil–water interface showed a trend of first increasing and then decreasing with the increase in phospholipid additive content.

In multiple approaches, the increasing trend of EEG spectral powers was observed after drinking HB, while demonstrating a decreasing trend after drinking CB.

The chlorophyll content in each treatment showed a decreasing trend with increasing storage time ( Figure 2 B).

As can be seen in a general view, none of the PCAs showed a trend in linearity over time and all of them were different from each other.

Results from the HCA and PCA demonstrated a clear trend of grouping the wax samples according to their chemical composition.

Similar to antioxidant activity ( Table 1 ), the oxidation indicators demonstrated an increasing trend with increasing temperature.

Although Proteobacteria showed an increasing trend and became the last dominant phylum, its relative abundance finally reached 86.8% ± 3.6%.

During the alcohol fermentation stage (R2), Lactobacillus and Weissella showed a trend of growth and decline.

Firmicutes and Proteobacteria showed opposite trends during the acetic acid fermentation stage (C5–C9), with Firmicutes showing a decreasing trend.

The L* values exhibited a decreasing trend with the increase in salt concentration, which might be associated with the decreased lighter scattering due to the increase in water-holding capacity [ 25 ].

With the increase in salt concentration, the total number of flavor substances presented an increasing trend at salt concentrations from 0% to 12%, and then decreased from 12% to 15%.

In contrast, within the M group, Mucispirillum demonstrated an increasing trend, while exhibiting a reduction in the P group.

Compared to the control wheat bread, where the rating of “I liked it” predominated, a positive trend was found regarding the bread fortified with 10 mg of hydrolysate, which received the best score ( Figure 4 A).

Statistically highly significant correlations were observed in three distinct groups.

thermophilus ST-M6 ® (ST-M6) showed an increasing trend until day 21, followed by a decline on day 28 in both formulations.

It could be seen from Table 4 that the model p < 0.0001 is extremely significant, indicating that the model is effective and reliable.

Cohesiveness and resilience decreased in the EHPB1 group but showed an increasing trend as the EHPB content increased.