Discovery of taste-active metabolites in Lactobacillus plantarum-fermented chili sauce via web-based computational analysis

The utilization of Lactobacillus plantarum (LP) in chili sauce production is well-known for its capacity to enhance product quality and sensory attributes. However, there is still limited knowledge regarding the taste-active metabolites in the sauce. To bridge this gap, our study employed metabolomi...

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Autors principals:	Jiaqi Wang, Sen Mei, Chi Jin, Muhammad Aamer Mehmood, Qing Zhang, Weili Li, Tao Wu
Format:	Artigo
Idioma:	Inglês
Publicat:	Tsinghua University Press 2025-02-01
Col·lecció:	Food Science and Human Wellness
Matèries:	chili sauce lactobacillus plantarum feature-based molecular network metabolomics taste
Accés en línia:	https://www.sciopen.com/article/10.26599/FSHW.2024.9250048
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