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KCl replacement altered yeast communities and increased olive antioxidants
Partial NaCl replacement with KCl in fermented Nabali Baladi olives enhances yeast diversity, phenolic content, and antioxidant activity while reducing sodium content.
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Bark microbes in Australian forests metabolize climate-active gases
Bark microbiota in Australian forests metabolize climate-active gases through specialized bacterial communities adapted to dynamic redox environments, with implications for atmospheric cycling rates.
