Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
Wenshan Academy of Agricultural Sciences, Wenshan 663000, China.
Food Res Int. 2022 Mar;153:110952. doi: 10.1016/j.foodres.2022.110952. Epub 2022 Jan 12.
Pickled chili pepper (Capsicum frutescens L.), a traditional Chinese fermented vegetable product, is favored by consumers because of its unique flavor. Microbial succession is the main factor affecting the development of the typical flavor of pickled chili pepper. This study investigated the dynamics of flavor changes (mouthfeel sensation, taste properties, and aroma profile) and microbial diversity (bacterial and fungal communities) during the industrial-scale fermentation of pickled chili pepper. Results revealed that during fermentation, the hardness and pungency of pickled chili pepper decreased significantly (P < 0.05), whereas organic acids, free amino acids, and volatiles (especially terpenes, alcohols, and aldehydes) increased significantly (P < 0.05). Lactobacillus and Candida species, specifically, Lactobacillus brevis and Candida sp. F15, dominated in pickled chili pepper. Correlation analysis indicated that the dominant bacterial (Lactobacillus versmoldensis and L. brevis) and fungal (Colletotrichum simmondsii and Cladosporium tenuissimum) species had a high positive correlation with volatile compounds (e.g., aldehydes, terpenes, and esters).
泡椒（Capsicum frutescens L.）是一种传统的中国发酵蔬菜产品，因其独特的风味而受到消费者的喜爱。微生物演替是影响泡椒典型风味发展的主要因素。本研究调查了泡椒在工业化发酵过程中风味变化（口感、味觉特性和香气特征）和微生物多样性（细菌和真菌群落）的动态变化。结果表明，在发酵过程中，泡椒的硬度和辣度显著降低（P < 0.05），而有机酸、游离氨基酸和挥发物（特别是萜烯、醇和醛）显著增加（P < 0.05）。特定的乳酸菌（Lactobacillus brevis）和酵母菌（Candida sp. F15）在泡椒中占优势。相关分析表明，优势细菌（Lactobacillus versmoldensis 和 L. brevis）和真菌（Colletotrichum simmondsii 和 Cladosporium tenuissimum）与挥发性化合物（如醛、萜烯和酯）具有高度正相关。
