Co-fermentation with autochthonous Levilactobacillus brevis and Lactiplantibacillus plantarum modulates metabolome and volatile profiles to improve the quality and safety of fermented chopped chili

Food Research International 2026

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Authors: Wenkai Jiang, Qian Yang, Luyao Xiao, Xia Fan, Menghan Zhong, Mahsa Ghahvechi Chaeipeima, Kai Ma, Changliang Zhang, Xin Rui, Wei Li

DOI: 10.1016/j.foodres.2026.118648

Cited by: 2

References: 68

Fields of Study & Subjects

Probiotics and Fermented Foods Plant-Microbe Interactions and Immunity Biopolymer Synthesis and Applications

References 68