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Study on the quality formation mechanism of Zao chili with enhanced fermentation by <i>Lactipllantbacillus plantarum</i> 5-1.

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第一作者： Tianyan,Chen

第一单位： School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.;Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang 550025, China.

作者： Tianyan,Chen ^[1] ; Wei,Su ^[1] ; Yingchun,Mu ^[1] ; Li,Jiang ^[2] ; Qi,Qi ^[3]

作者单位： School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.;Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang 550025, China. ^[1] College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China. ^[2] School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.;Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), China. ^[3]

关键词 Correlation analysis Lactipllantbacillus plantarum 5-1 Metabolic pathway Microbial diversity Quality formation mechanism

DOI 10.1016/j.fochx.2023.100626

PMID 36974175

发布时间 2026-04-07

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2023年17卷

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Study on the quality formation mechanism of Zao chili with enhanced fermentation by <i>Lactipllantbacillus plantarum</i> 5-1.

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