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Discovery of taste-active metabolites in Lactobacillus plantarum-fermented chili sauce via web-based computational analysis

Jiaqi Wang Sen Mei Chi Jin Muhammad Aamer Mehmood Qing Zhang Weili Li Tao Wu

食品科学与人类健康（英文）2025，Vol.14Issue(2)：740-748,9.

食品科学与人类健康（英文）2025，Vol.14Issue(2)：740-748,9.DOI:10.26599/FSHW.2024.9250048

Discovery of taste-active metabolites in Lactobacillus plantarum-fermented chili sauce via web-based computational analysis

Jiaqi Wang ¹Sen Mei ¹Chi Jin ¹Muhammad Aamer Mehmood ²Qing Zhang ¹Weili Li ¹Tao Wu¹

作者信息

1. Food Microbiology Key Laboratory of Sichuan Province,Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing,Xihua University,Chengdu 610039,China
2. Department of Bioinformatics and Biotechnology,Government College University,Faisalabad 38000,Pakistan
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摘要

关键词

Chili sauce/Lactobacillus plantarum/Feature-based molecular network/Metabolomics/Taste

Key words

Chili sauce/Lactobacillus plantarum/Feature-based molecular network/Metabolomics/Taste

引用本文复制引用

Jiaqi Wang,Sen Mei,Chi Jin,Muhammad Aamer Mehmood,Qing Zhang,Weili Li,Tao Wu..Discovery of taste-active metabolites in Lactobacillus plantarum-fermented chili sauce via web-based computational analysis[J].食品科学与人类健康（英文）,2025,14(2):740-748,9.

基金项目

We are grateful for the financial support from Sichuan Technology Development Program,China(2020YFN0056,2021ZHCG0051,2020YFN0094,2021YFN0048,2020YFN0151),the Natural Science Foundation of Sichuan Province(2022NSFSC0105)and Pidu 100 Innovative Talents Program(2022). （2020YFN0056,2021ZHCG0051,2020YFN0094,2021YFN0048,2020YFN0151）

食品科学与人类健康（英文）

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