Study on the quality formation mechanism of Zao chili with enhanced fermentation by <i>Lactipllantbacillus plantarum</i> 5-1.

Chen, Tianyan; Su, Wei; Mu, Yingchun; Jiang, Li; Qi, Qi

Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1.

Chen, Tianyan; Su, Wei; Mu, Yingchun; Jiang, Li; Qi, Qi.

Afiliación

Chen T; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Su W; Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang 550025, China.
Mu Y; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Jiang L; Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang 550025, China.
Qi Q; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.

Food Chem X ; 17: 100626, 2023 Mar 30.

Article en En | MEDLINE | ID: mdl-36974175

Palabras clave

Correlation analysis; Lactipllantbacillus plantarum 5-1; Metabolic pathway; Microbial diversity; Quality formation mechanism

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Chem X Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Países Bajos

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