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Updated: Jul 10, 2026

Preparation of High-Quality Fermented Fish Product
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Preparation of High-Quality Fermented Fish Product

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Aroma-oriented starter culture selection reveals strain-dependent flavor formation in fermented chili peppers

Miao Liu1, Zhe Chen2, Na Deng3

  • 1School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, 410114, China; Particle & Interfacial Technology Research Group, Faculty of Bioscience Engineering, Ghent University, B-9000, Ghent, Belgium; Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha, 410114, China.

International Journal of Food Microbiology
|July 8, 2026
PubMed

Keywords:
Aroma-producing yeastsFermented chili peppersStarter culturesStrain-dependent aroma formationYeast screening

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