Fermentation of Habanero Pepper by Two Lactic Acid Bacteria and Its Effect on the Production of Volatile Compounds

<i>Lactiplantibacillus plantarum</i> 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 (<i>Capsicum chinense</i>) from Yuc...

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Bibliographic Details
Main Authors: Diego López-Salas, Julio Enrique Oney-Montalvo, Emmanuel Ramírez-Rivera, Manuel Octavio Ramírez-Sucre, Ingrid Mayanin Rodríguez-Buenfil
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Fermentation
Subjects:
Online Access:https://www.mdpi.com/2311-5637/8/5/219