Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing 100083, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
Food Chem. 2021 Jan 15;335:127512. doi: 10.1016/j.foodchem.2020.127512. Epub 2020 Jul 10.
To reveal the potential of core bacterial and fungal communities for aroma formation in the fermentation of chili pepper, shifts in microbial diversity and volatile metabolites during the 32-day fermentation process were measured using high-throughput sequencing and gas chromatography-mass spectrometry. Rosenbergiella and Staphylococcus were the dominant bacterial genera, where Hyphopichia and Kodamaea were the most abundant fungi, in fermented chili pepper. Sixteen differential volatile metabolites were detected in fermented and unfermented samples using differential metabolomics analysis. Nine strains from the genera Hyphopichia, Staphylococcus, Rosenbergiella, and Bacillus were isolated from fermented chili pepper. The correlation of dominant microorganisms with key odorants by Spearman correlation and two-way orthogonal partial least squares analysis indicated that Hyphopichia exhibited a significant positive correlation with the formation of 11 key odorants. These findings enhance our understanding of the core functional bacterial and fungal genera involved in the production of desirable flavors in fermented chili pepper.
为了揭示核心细菌和真菌群落在辣椒发酵过程中形成香气的潜力，本研究采用高通量测序和气相色谱-质谱联用技术，测定了 32 天发酵过程中微生物多样性和挥发性代谢物的变化。在发酵辣椒中，罗森伯格氏菌和葡萄球菌是优势细菌属，其中枝孢属和科马氏菌是最丰富的真菌属。通过差异代谢组学分析，在发酵和未发酵样品中检测到 16 种差异挥发性代谢物。从枝孢属、葡萄球菌属、罗森伯格氏菌属和芽孢杆菌属中分离出 9 株菌。通过 Spearman 相关分析和双向正交偏最小二乘法分析，将优势微生物与关键气味物质的相关性表明，枝孢属与 11 种关键气味物质的形成呈显著正相关。这些发现提高了我们对参与发酵辣椒中产生理想风味的核心功能细菌和真菌属的理解。
