Enhancing microbial safety and flavor of fermented peppers through inoculation of distinct lactic acid bacteria and yeasts

This study investigated effects of inoculated lactic acid bacteria (LAB) and yeasts on fermented pepper characteristics. Nine of 16 fermented peppers were selected based on sensory evaluation. Physicochemical analysis found that Saccharomyces cerevisiae Ky and its combination with Pediococcus pentos...

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Hlavní autoři:	Zhi Chen, Xin Tang, Weihong Liu, Yong Shen, Yiyong Luo
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2026-05-01
Edice:	Food Chemistry: X
Témata:	Pickled peppers Mixed fermentation Antimicrobial activity Microbial community Volatile flavor compounds Correlation analysis
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S2590157526005110
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