Novel insights into safety and quality enhancement of low-salt fermented chilies: High-order positively interacting lactic acid bacteria co-fermentation regulates microflora structure, metabolomics, and volatilomics profiles
Hui Liao, Yunchuan Luo, Yunchuan Luo, Hussain Asif, Yi Luo, Yi Luo, Xiaole Xia
Topics & Concepts
FermentationFood sciencePediococcusLactic acidChemistryWeissellaEnterobacterMicrobial population biologyBacteriaLactobacillusBiologyLeuconostocBiochemistryEscherichia coliGeneticsGeneProbiotics and Fermented FoodsPolyamine Metabolism and ApplicationsBiochemical Analysis and Sensing Techniques