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The microbial diversity of rose jam was analyzed by high‐throughput sequencing, along with functional prediction of the bacterial community. The results indicate that Pseudomonas, Pantoea, and Burkholderia emerged were the top three dominant bacterial groups. Proteobacteria was particularly abundant in R4 (99.1%) and R6 (96.12%). Zygosaccharomyces, unclassified fungi, and Botrytis constituted the...
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