Effects of ginger on microbial succession and flavor formation during Zao Chili fermentation
To address long fermentation cycles and unstable quality in Guizhou Zao Chili, ginger was introduced as a fermentation regulator, and a multi-omics approach was used to investigate microbial succession and flavor formation. Sequencing showed that ginger addition was associated with changes in the mi...
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| Principais autores: | , , , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Elsevier
2026-07-01
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| Serier: | Food Chemistry: X |
| Fag: | |
| Online adgang: | http://www.sciencedirect.com/science/article/pii/S2590157526006437 |
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