Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce.
Carlos Lara-HidalgoCarmela BellochLidia Dorantes-AlvarezMonica FloresPublished in: Journal of the science of food and agriculture (2020)
The aroma profile of fermented chilli pepper sauces depends not only on the chili pepper varieties used but also on the fermentation process as a source of aroma compounds. The use of probiotic yeast can be used to improve and diversify the aroma profile of fermented chilli pepper sauces. © 2020 Society of Chemical Industry.