期刊论文

Zhao, L.;Deng, F.

英文

FRONTIERS IN NUTRITION

2296-861X

2022

9

1041608

10.3389/fnut.2022.1041608

This research was funded by the National Natural Science Foundation of China (Project No. 31401675), the Hunan Provincial Department of Science and Technology Support Program (Project Nos. 2015NK3011 and 2016NK2110), the Double first-class construction project of Hunan Agricultural University (Project No. SYL201802006), and the National Modern Agricultural Industrial Technology System (Project No. CARS-24-E-02).

本校为第一机构

Fermented minced peppers are a traditional fermented food that has a unique flavor due to various microbial communities involved in fermentation. Understanding the changes in microbial communities and volatile components of fermented minced peppers is particularly important to unveil the formation of unique flavor of fermented peppers. In this study, the microbial communities and volatile compounds in fermented minced pepper was analyzed by high-throughput sequencing and GC-MS, as well as their underlying correlations were also established. Res...