Ma Ding, Li Yong, Chen Chengcheng, Fan Shichao, Zhou Yi, Deng Fangming, Zhao Lingyan
College of Food Science and Technology, Hunan Agricultural University, Changsha, China.
Department of Human Nutrition, Food and Animal Sciences, University of Hawai'i at Mānoa, Honolulu, HI, United States.
Front Nutr. 2022 Oct 20;9:1041608. doi: 10.3389/fnut.2022.1041608. eCollection 2022.
Fermented minced peppers are a traditional fermented food that has a unique flavor due to various microbial communities involved in fermentation. Understanding the changes in microbial communities and volatile components of fermented minced peppers is particularly important to unveil the formation of unique flavor of fermented peppers. In this study, the microbial communities and volatile compounds in fermented minced pepper was analyzed by high-throughput sequencing and GC-MS, as well as their underlying correlations were also established. Results indicated that 17 genera were identified as dominant microorganisms in the fermentation of minced pepper, accompanied by the detection of 64 volatile compounds. Further hierarchical clustering analysis (HCA) displayed that dynamic change of volatile metabolites were involved in the fermentation process, where alkane volatile components were mainly generated in the early stage (3-5 days), and alcohols volatile components were in the middle stage (7-17 days), while ester volatile components were mainly produced in both the early stage (3-5 days) and last stage (17-20 days). Bidirectional orthogonal partial least squares (O2PLS) analysis revealed that 11 genera were core functional microorganisms of fermented minced pepper. and were significantly correlated with the formation of 9 and 6 volatiles, respectively. These findings provide new insights into aroma profile variation of fermented minced peppers and underlying mechanism of characteristic aroma formation during fermentation.
发酵剁椒是一种传统发酵食品，由于参与发酵的微生物群落多样，具有独特风味。了解发酵剁椒微生物群落和挥发性成分的变化对于揭示发酵辣椒独特风味的形成尤为重要。本研究通过高通量测序和气相色谱 - 质谱联用仪分析了发酵剁椒中的微生物群落和挥发性化合物，并建立了它们之间的潜在相关性。结果表明，在剁椒发酵过程中鉴定出17个属为优势微生物，同时检测到64种挥发性化合物。进一步的层次聚类分析（HCA）显示，挥发性代谢产物在发酵过程中发生动态变化，其中烷烃挥发性成分主要在早期（3 - 5天）产生，醇类挥发性成分在中期（7 - 17天）产生，而酯类挥发性成分主要在早期（3 - 5天）和后期（17 - 20天）产生。双向正交偏最小二乘法（O2PLS）分析表明，11个属是发酵剁椒的核心功能微生物，分别与9种和6种挥发性物质的形成显著相关。这些发现为发酵剁椒香气特征变化及发酵过程中特征香气形成的潜在机制提供了新的见解。
