ArticleFood chemistry: X2024
Effect of salt concentration on the quality and microbial community during pickled peppers fermentation.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed.
- Isolation and Identification of Gas-Producing Spoilage Bacteria in Wasabi Sauce and Effective Methods for Controlling Their Growth.Food science & nutrition · 2026Article
- Advances in Salt Reduction in Salt-Dependent Traditional Fermented Foods: From Microecological Responses to Flavor and Safety Control.Comprehensive reviews in food science and food safety · 2026Review
- The Hidden Burden of Water-Binding Additives in Meat Products: Biochemical, Clinical, and Psychosocial Implications.Molecular nutrition & food research · 2026Review
- Comparative Analysis of the Physicochemical Properties and Bacterial Diversity of Cowpeas During Natural and Inoculated Fermentation in Different Provinces.Microorganisms · 2026Article
- Unlocking the Potential of Sea Fennel, an Emerging Food Crop: Physicochemical, Microbial, and Aromatic Traits Shaped by Fermentation and Pickling.Foods (Basel, Switzerland) · 2026Article
- Comprehensive profiling of volatile aroma compounds and non-volatile metabolites in five salted chili peppers using multi-omics technologies:Food chemistry: X · 2026Article
- Vegetable fermentation as an overlooked source of greenhouse gases: from microbial mechanisms to global budget implications.NPJ science of food · 2026Article
- Physicochemical and Textural Features of the Shuidong Mustard (Foods (Basel, Switzerland) · 2026Article
- Effects of Controlled Water Activity on Microbial Community Succession and Flavor Formation in Low-Salt Chili Mash Fermentation.Foods (Basel, Switzerland) · 2026Article
- Multi-omics analysis reveals the mechanism underlying microbial-driven flavor formation in fermented xuecai (Frontiers in microbiology · 2026Article
- GC-IMS combined with sensory and chemical analyses to reveal flavor and taste differences of antarctic krill paste under different processing conditions.Frontiers in nutrition · 2026Article
- Effect of Salt Concentration on Microbial Communities and Flavor Profiles in Fermented Cowpea.Current microbiology · 2025Article
- Genome sequence ofMicrobiology resource announcements · 2025Article
- Enhancement of Quality and Safety of Low-SaltFoods (Basel, Switzerland) · 2025Article
- Effects of beer addition on the fermentation quality and flavor development of pickled peppers.Food chemistry: X · 2025Article
- Impact of pepper varieties on microbial succession and correlation with physicochemical properties and volatile compounds during pickled pepper fermentation.Food chemistry: X · 2025Article
- Effect of temperature on the quality and microbial community during Daocai fermentation.Food chemistry: X · 2024Article
- Study on the Improvement of Quality Characteristics of Pickles During Fermentation and Storage.Foods (Basel, Switzerland) · 2024Article
- Studying the Influence of Salt Concentrations on Betalain and Selected Physical and Chemical Properties in the Lactic Acid Fermentation Process of Red Beetroot.Molecules (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This work aimed to investigate the effect of salt concentration on the quality and microbial community of pickled peppers during fermentation, and the cross-correlation between microorganisms and quality was also revealed. The results showed that 9 volatile flavor compounds were unique to the low salt concentration group (D group), which also contained higher content of FAA, lactic acid and acetic acid than high salt concentration group (G group). Meanwhile, the samples of D2 group have a better texture properties.
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