Effects of controlled water activity on microbial community succession and flavor formation in low-salt chili mash fermentation

Although fermented seasonings play a pivotal role in improving food quality, the high sodium content of many traditional products poses considerable public health concerns, including hypertension and cardiovascular disease. This study established a low-salt fermentation strategy for Mumashan chili b...

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Bibliographic Details

Main Authors:	Dai, Linli, Wang, Xin, Ahmad, Nurul Hawa, Mah, Jae Hyung, Qin, Wen, Wei, Xinyao, Liu, Shuxiang
Format:	Article
Language:	en
Published:	Multidisciplinary Digital Publishing Institute 2026
Subjects:	Food Science Microbiology
Online Access:	http://psasir.upm.edu.my/id/eprint/123595/1/123595.pdf http://psasir.upm.edu.my/id/eprint/123595/ https://www.mdpi.com/2304-8158/15/2/360
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