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Strain-specific flavor signatures in fermented Chinese spicy cabbage: An integrated framework of kinetic modeling and machine learning

This study investigated the effects of Lactiplantibacillus plantarum, Leuconostoc mesenteroides, and Levilactobacillus brevis starters on the fermentation and flavor profile of Chinese spicy cabbage (CSC). The starters exhibited distinct fermentation kinetics, accurately described by Logistic modeli...

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Main Authors: Yunjing Gu, Yun Cen, Lufeng Zhang, Weiye Cheng, Qingyang Zhang, Xuan Wang, Yaxin Li, Hui Guan, Kanghee Ko, Hansheng Gong, Wenli Liu, Xiaoping Liu, Huamin Li
Format: Artigo
Language:Inglês
Published: Elsevier 2026-02-01
Series:Journal of Agriculture and Food Research
Subjects:
Chinese spicy cabbage
Fermentation kinetics
Flavor profile
Random forest
Odor activity value
Online Access:http://www.sciencedirect.com/science/article/pii/S2666154325009081
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