Effect of salt concentration on the quality and microbial community during pickled peppers fermentation

This work aimed to investigate the effect of salt concentration on the quality and microbial community of pickled peppers during fermentation, and the cross-correlation between microorganisms and quality was also revealed. The results showed that 9 volatile flavor compounds were unique to the low sa...

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Bibliographic Details

Published in:	Food Chemistry: X
Main Authors:	Jianbo Tang, Xiaomeng Wu, Du Lv, Shan Huang, Yu Zhang, Fanhua Kong
Format:	Article
Language:	English
Published:	Elsevier 2024-10-01
Subjects:	Pickled peppers Salt concentration Fermentation Quality Microbial community
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157524004826