Effects of beer addition on the fermentation quality and flavor development of pickled peppers.

Food Chem X · 2025 · PMC12345330 · PMID 40809722

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a decreasing trendno p-value reported

1 c, the crispness of pickled peppers in all three groups showed a decreasing trend during fermentation: the KB group decreased from 263.04 to 171.37, the 25 % beer-added group from 259.72 to 213.54, and the 50 % beer-added group from 252.73 to 190.53.

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showed a trendno p-value reported

Debaryomyces showed a trend of first increasing and then decreasing, peaking at 7.76 × 10 5 copies/ng DNA at 17 d before declining to 1.18 × 10 3 copies/ng DNA at 30 d.

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