Correlation between microbial communities and key odourants in fermented capsicum inoculated with Pediococcus pentosaceus and Cyberlindnera rhodanensis.
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DOI: 10.1002/jsfa.12321
Abstract: BACKGROUND Fermented capsicum (i.e., pickled pepper) is one of the most popular fermented vegetables. However, the effect of inoculated microbial fermentation on pickled pepper was not yet fully understood. RESULTS Cyberlindnera rhodanensis J52 with a… read more here.
Keywords: cyberlindnera rhodanensis; pentosaceus; fermented capsicum; rhodanensis j52 ... See more keywords