Fermentation of Habanero Pepper by Two Lactic Acid Bacteria and Its Effect on the Production of Vola...
Fermentation of Habanero Pepper by Two Lactic Acid Bacteria and Its Effect on the Production of Volatile Compounds
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Basel: MDPI AG
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Language
English
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Basel: MDPI AG
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Lactiplantibacillus plantarum is a lactic acid bacterium that grows in different environments; this ability arises due to the variability within the species, which may be influenced by their origin. On the other hand, habanero pepper (Capsicum chinense) from Yucatan, Mexico, is characterized by its unique sensory properties such as aroma and pungen...
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Fermentation of Habanero Pepper by Two Lactic Acid Bacteria and Its Effect on the Production of Volatile Compounds
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TN_cdi_doaj_primary_oai_doaj_org_article_ba65f087fa2c45db89ce55ce7ad36adc
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_ba65f087fa2c45db89ce55ce7ad36adc
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ISSN
2311-5637
E-ISSN
2311-5637
DOI
10.3390/fermentation8050219
