Chen Tianyan, Su Wei, Mu Yingchun, Jiang Li, Qi Qi
School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang 550025, China.
Food Chem X. 2023 Mar 4;17:100626. doi: 10.1016/j.fochx.2023.100626. eCollection 2023 Mar 30.
Zao Chili (ZC) is a traditional fermented pepper, which plays an important role in Chinese cooking. The aim of this study was to elucidate the effect of 5-1 on the physicochemical properties, metabolite and microbiota profiling of ZC. The physicochemical factors changed regularly with the fermentation time. In the microbial communities, , , , , , and were the dominant genera. 7 kinds of organic acids were detected in the whole fermentation process of ZC, but only 5 kinds changed significantly. Based on the OPLS-DA model with VIP > 1 and ANOVA with < 0.05, 33 volatile flavor compounds with significant differences were screened out of 89. According to the redundancy analysis (RDA), fungi mainly contributed to soluble solids, while bacteria mainly contributed to pH. , , and may be the potential flavor contributing microorganisms in the fermentation process of ZC by the Spearman correlation coefficient. A total of 11 main metabolic pathways were obtained by KEGG enrichment analysis of 89 volatile flavor compounds and 7 organic acids. Therefore, this study further enhanced our understanding of the flavor quality formation mechanism of in ZC, and providing a theoretical basis for improving the flavor quality of ZC.
糟辣椒（ZC）是一种传统发酵辣椒，在中国烹饪中起着重要作用。本研究旨在阐明5-1对ZC理化性质、代谢产物和微生物群谱的影响。理化因素随发酵时间有规律地变化。在微生物群落中， 、 、 、 、 、 和 是优势属。在ZC的整个发酵过程中检测到7种有机酸，但只有5种有显著变化。基于VIP>1的OPLS-DA模型和 <0.05的方差分析，从89种挥发性风味化合物中筛选出33种有显著差异的化合物。根据冗余分析（RDA），真菌主要影响可溶性固形物，而细菌主要影响pH值。通过斯皮尔曼相关系数分析， 、 、 和 可能是ZC发酵过程中潜在的风味贡献微生物。通过对89种挥发性风味化合物和7种有机酸进行KEGG富集分析，共获得11条主要代谢途径。因此，本研究进一步加深了我们对ZC风味品质形成机制的理解，并为改善ZC风味品质提供了理论依据。
