Effect of salt concentration on the quality and microbial community during pickled peppers fermentation.

As shown, the firmness of both D and G groups mainly showed a decreasing trend during the fermentation and reached the highest point of 33.07 and 48.56 N at the fermentation of 60 d, respectively, which was significantly higher than other results ( p < 0.05).

also in 47,180 other papers

Soluble protein (SP) The SP content of pickled peppers in the D and G groups both showed a trend of first increasing and then decreasing ( Table 1 ).

also in 53,322 other papers