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Effects of ginger on microbial succession and flavor formation during Zao chili fermentation
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DOI：10.1016/j.fochx.2026.104122.png)
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Abstract
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• Ginger reshapes Zao Chili's microbial community, promoting beneficial lactic acid bacteria and yeasts for faster stabilization. • Ginger promoted volatile accumulation and ester enrichment, improving the characteristic aroma profile. • Nitrite content in the ginger-added group was 30.24% lower than in the control on days 20 and 40. • Multi-omics revealed how ginger influenced microbial succession and flavor formation during Zao Chili fermentation.
Keywords:
Microbial community
Ginger
Flavor compounds
Metabolomics
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