Background Fermented chili pepper products are widely favored by customers for their
distinct taste and nutritional properties. The quality of these products is primarily influenced …

Fermented vegetables have a long history and are enjoyed worldwide for their unique
flavors and health benefits. The process of fermentation improves the nutritional value, taste …

This study integrated metabolomic and metatranscriptomic techniques to examine how the
endogenous microbe, Staphylococcus succinus, influenced the essential flavor of fermented …

The influence of Pichia spp. on flavor formation and metabolic pathways during chili pepper
fermentation was investigated in this study. Multiple omics approaches were employed …

Chaozhou pickle, a traditional Chinese fermented vegetable product, is highly regarded
among consumers due to its unique flavor. This work monitored the flavor substances and …

The effects of natural fermentation and inoculation fermentation on the volatile flavor
substances of pickled ginger was studied. High-throughput sequencing and gas …

This study examined the flavor profiles of fermented Ciba chili, comparing samples with
Sichuan pepper (HJ) to those without Sichuan pepper (CK), using three analytical …

This study employed adaptive laboratory evolution to improve the acid tolerance of
Lactiplantibacillus plantarum, a vital strain in food fermentation and a potential probiotic …

The aroma profile of fermented chili pepper was analyzed using gas chromatography–mass
spectrometry (GC–MS) coupled with chromatography-olfactometry (GC-O). A total of 19 …

The study aimed to investigate the effect of fermentation brines and containers on the
composition and functional dissimilarity of microbiota in fermented chili peppers: pool with …