Effects of Exogenous Inoculums on Microbial Community and Volatile Flavor Compounds of Fermented Hot Pepper

In this study, fermented hot pepper products were prepared using Kluyveromyces lactis Km and Lactobacillus plantarum QB3 singly and in combination. The physicochemical analysis showed that fermented hot peppers inoculated with QB3 consumed the most reducing sugar, resulting in the fastest drop of pH...

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Bibliographic Details

Published in:	Shipin Kexue
Main Author:	TANG Xin, ZHANG Yixin, LIU Weihong, SHI Qiao, LIU Biqin, LI Hong, LUO Yiyong
Format:	Article
Language:	English
Published:	China Food Publishing Company 2023-05-01
Subjects:	fermented hot pepper; kluyveromyces lactis; lactobacillus plantarum; diversity; metabolome; correlation
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-10-017.pdf