Ling-Wei Wu

A Study on the Analysis of Microbial Community Characteristics and the Regulation of Safety and Flavor Composition in Homemade Fermented Chili Peppers via Ultrasound-Assisted Fermentation.

To address inconsistent quality, monotonous flavor, and nitrite residues in fermented chili, this study established an integrated quality-improvement system. High-throughput sequencing showed significant differences in the microbial community structure of peppers from different origins, yet common functional microorgan...