Correlation between microbial communities and key odourants in fermented capsicum inoculated with Pediococcus pentosaceus and Cyberlindnera rhodanensis.
Qiao ShiXin TangBi-Qin LiuWei-Hong LiuHong LiYi-Yong LuoPublished in: Journal of the science of food and agriculture (2022)
The inoculation of P. pentosaceus and C. rhodanensis had a significant impact on the microbial community and volatile compounds of fermented capsicum and helped to improve its organoleptic qualities. © 2022 Society of Chemical Industry.