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

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:
<i>Lactobacillus plantarum</i>
<i>Capsicum chinense</i>
volatile compounds
kinetic parameters
lactic acid
Online Access:https://www.mdpi.com/2311-5637/8/5/219

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