Discovery of taste-active metabolites in
Lactobacillus plantarum-fermented chili sauce via web-based computational analysis
Jiaqi Wang,
Sen Mei,
Chi Jin
et al.
Abstract:The utilization of Lactobacillus plantarum (LP) in chili sauce production is well-known for its capacity to enhance product quality and sensory attributes. However, there is still limited knowledge regarding the taste-active metabolites in the sauce. To bridge this gap, our study employed metabolomics and web-based computational tools to investigate the dynamic changes of taste-active metabolites during chili sauce fermentation. By leveraging the advantages of the feature-based molecular network (FBMN), we con… Show more
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