دورية أكاديمية
Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1
| العنوان: | Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1 |
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| المؤلفون: | Tianyan Chen, Wei Su, Yingchun Mu, Li Jiang, Qi Qi |
| المصدر: | Food Chemistry: X, Vol 17, Iss , Pp 100626- (2023) |
| بيانات النشر: | Elsevier, 2023. |
| سنة النشر: | 2023 |
| المجموعة: | LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture |
| مصطلحات موضوعية: | Lactipllantbacillus plantarum 5-1, Quality formation mechanism, Microbial diversity, Correlation analysis, Metabolic pathway, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456 |
| الوصف: | Zao Chili (ZC) is a traditional fermented pepper, which plays an important role in Chinese cooking. The aim of this study was to elucidate the effect of Lactipllantbacillus plantarum 5-1 on the physicochemical properties, metabolite and microbiota profiling of ZC. The physicochemical factors changed regularly with the fermentation time. In the microbial communities, Lactobacillus, Weissella, Enterobacter, Gibberella, Fusarium, Zygosaccharomyces and Pichia were the dominant genera. 7 kinds of organic acids were detected in the whole fermentation process of ZC, but only 5 kinds changed significantly. Based on the OPLS-DA model with VIP > 1 and ANOVA with P |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 2590-1575 |
| العلاقة: | http://www.sciencedirect.com/science/article/pii/S2590157523000688Test; https://doaj.org/toc/2590-1575Test |
| DOI: | 10.1016/j.fochx.2023.100626 |
| الوصول الحر: | https://doaj.org/article/f6554a21e2cf4d78b7e71f0bd4f25178Test |
| رقم الانضمام: | edsdoj.f6554a21e2cf4d78b7e71f0bd4f25178 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 25901575 |
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| DOI: | 10.1016/j.fochx.2023.100626 |