| Title: |
Quality Characteristics of Fermented Chili Peppers Using Different Inoculated and Natural Fermentation Approaches |
| Authors: |
Shiyao ZHANG, Yue XIAO, Xinyu WANG, Chuanqi CHU, Tao WANG, Xiaosong HU, Junjie YI |
| Source: |
Shipin gongye ke-ji, Vol 45, Iss 12, Pp 129-139 (2024) |
| Publisher Information: |
The editorial department of Science and Technology of Food Industry, 2024. |
| Publication Year: |
2024 |
| Collection: |
LCC:Food processing and manufacture |
| Subject Terms: |
chili pepper, natural fermentation, inoculation fermentation, lactiplantibacillus plantarum, pichia manshurica, quality, Food processing and manufacture, TP368-456 |
| More Details: |
To investigate the effects of different brine and fermentation methods on the quality characteristics of fermented chili peppers, this study employed four different fermentation methods: Natural fermentation with sterile water, co-inoculation fermentation (Lactiplantibacillus plantarum KUST-D1303:Pichia manshurica KUST-F1705=1:1) with sterile water, natural fermentation with aged brine and co-inoculation fermentation with aged brine. The quality characteristics of the fermented chili peppers were compared and analyzed. Results showed that compared to other fermentation methods, co-inoculation fermentation with aged brine significantly (P |
| Document Type: |
article |
| File Description: |
electronic resource |
| Language: |
Chinese |
| ISSN: |
1002-0306 |
| Relation: |
https://doaj.org/toc/1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2023070254 |
| Access URL: |
https://doaj.org/article/81061246acb84d50b69ef13fc2a927e1 |
| Accession Number: |
edsdoj.81061246acb84d50b69ef13fc2a927e1 |
| Database: |
Directory of Open Access Journals |
