Correlation between microbial communities and key odourants in fermented capsicum inoculated with <i>Pediococcus pentosaceus</i> and <i>Cyberlindnera rhodanensis</i>

Abstract

The inoculation of P. pentosaceus and C. rhodanensis had a significant impact on the microbial community and volatile compounds of fermented capsicum and helped to improve its organoleptic qualities. © 2022 Society of Chemical Industry.