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Table 1 Characteristics of the six selected Jiaozi samples

From: Microbial community diversity of traditional dough starter (Jiaozi) from two provinces in northwest China

Jiaozi samples

Group 1 (Xinjiang province)

Group 2 (Shaanxi province)

KEL

WS

KS

YA

XA

YL

Sampling position

Kuerle of Xinjiang province

Wulumuqi of Xinjiang province

Kashgar of Xinjiang province

Yanan of Shaanxi province

Xian of Shaanxi province

Yulin of Shaanxi province

pH

3.63 ± 0.03e

5.13 ± 0.04a

4.82 ± 0.05b

3.74 ± 0.05d

4.64 ± 0.03c

4.62 ± 0.04c

TTA (mL)

11.12 ± 0.13a

6.32 ± 0.25e

5.80 ± 0.14f

8.53 ± 0.17c

7.31 ± 0.26d

9.42 ± 0.38b

  1. Different letters in the same column indicate significantly different (p < 0.05)