Co-fermentation with autochthonous Levilactobacillus brevis and Lactiplantibacillus plantarum modulates metabolome and volatile profiles to improve the quality and safety of fermented chopped chili

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Publication date: 1 May 2026

Source: Food Research International, Volume 231, Part 1

Author(s): Wenkai Jiang, Qian Yang, Luyao Xiao, Xia Fan, Menghan Zhong, Mahsa Ghahvechi Chaeipeima, Kai Ma, Changliang Zhang, Xin Rui, Wei Li

Publication date: 1 May 2026Source: Food Research International, Volume 231, Part 1Author(s): Wenkai Jiang, Qian Yang, Luyao Xiao, Xia Fan, Menghan Zhong, Mahsa Ghahvechi Chaeipeima, Kai Ma, Changliang Zhang, Xin Rui, Wei Li Read More