Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1

Zao Chili (ZC) is a traditional fermented pepper, which plays an important role in Chinese cooking. The aim of this study was to elucidate the effect of Lactipllantbacillus plantarum 5-1 on the physicochemical properties, metabolite and microbiota profiling of ZC. The physicochemical factors changed...

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Detalles Bibliográficos
Autores principales: Chen, Tianyan, Su, Wei, Mu, Yingchun, Jiang, Li, Qi, Qi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10039268/
https://www.ncbi.nlm.nih.gov/pubmed/36974175
http://dx.doi.org/10.1016/j.fochx.2023.100626

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10039268/
https://www.ncbi.nlm.nih.gov/pubmed/36974175
http://dx.doi.org/10.1016/j.fochx.2023.100626

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