Metabarcoding insights into microbial drivers of flavor development and quality stability in traditional Chinese red pepper sauce: impacts of varietal selection and solar/shade fermentation
These results provide a basis for revealing the biological basis of the quality stability and flavor characteristics of red pepper sauce, which are of great significance for further investigation of the fermentation mechanism and control of the product quality of red pepper sauce.
Authors
- Li Hong (ORCID: https://orcid.org/0000-0002-8815-6522)
- Xuefeng Gong
- Zhanfeng Song
- Xin Chen (ORCID: https://orcid.org/0000-0002-5406-4136)
- Yi Xu (ORCID: https://orcid.org/0000-0002-7037-0985)
- Sihao Hou (ORCID: https://orcid.org/0000-0001-5887-5051)
Institutions
- Ministry of Agriculture (EE)
- Ministry of Agriculture (ID)
- Sichuan Academy of Agricultural Sciences (CN)
Publication Details
- Journal
- Environmental Microbiome
- Published
- 2025-05-30
- DOI
- https://doi.org/10.1186/s40793-025-00717-2
- Citations
- 1
- Primary Topic
- Biochemical Analysis and Sensing Techniques
- Type
- article
- Field-Weighted Citation Impact
- 1.12
Funders
- Natural Science Foundation of Sichuan Province