Impact of pepper varieties on microbial succession and correlation with physicochemical properties and volatile compounds during pickled pepper fermentation

This study investigates the microbial succession dynamics and volatile compound formation during pickled pepper fermentation using two pepper varieties. Between Xiaomola (XML) and Zhuzijiao (ZZJ) fermentation process, salinity reduction from 9 % to 4.12 %, pH stabilization at 3.3 after 66 days. As t...

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Главные авторы:	Qi Huang, Cen Li, Yongjun Wu, Shuoqiu Tong, Lincheng Zhang, Jing Jin, Qiyan Zhu, Yan Yan
Формат:	Artigo
Язык:	Inglês
Опубликовано:	Elsevier 2025-05-01
Серии:	Food Chemistry: X
Предметы:	Pickled pepper Pepper varieties Microbial succession Volatile compounds Physicochemical indices Bacteria
Online-ссылка:	http://www.sciencedirect.com/science/article/pii/S2590157525003980
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