Li Linzhu, Su Wei, Mu Yingchun, Jiao Yu, Chen Ling, Luo Huayan
School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Guizhou Key Laboratory of New Quality Processing and Storage of Ecological Specialty Food, China.
Food Chem X. 2025 Aug 5;29:102845. doi: 10.1016/j.fochx.2025.102845. eCollection 2025 Jul.
This study explored the effects of beer as a fermentation medium additive, with beer addition levels of 25 % and 50 %, on the fermentation quality and flavor development of pickled peppers. Beer addition resulted in higher pH, reducing sugar, and nitrite levels, as well as improved textural crispness, while reducing total acidity and salinity. Microbial community analysis indicated that Firmicutes, Proteobacteria, and Ascomycota were the dominant phyla. Volatile compounds were predominantly categorized into esters, alcohols, aldehydes, and terpenes; collectively, 37 differential volatile compounds were identified, including 24 esters, 5 aldehydes, 3 alcohols, 3 terpenes, 1 acid, and 1 ketone. Moreover, Spearman correlation analysis revealed that and exhibited significant correlations with key flavor substances. This study can provide a reference for optimizing the fermentation process of pickled peppers and improving the flavor quality of products.
本研究探讨了添加量为25%和50%的啤酒作为发酵培养基添加剂对泡椒发酵品质和风味形成的影响。添加啤酒导致pH值、还原糖和亚硝酸盐水平升高，质地脆度改善，同时总酸度和盐度降低。微生物群落分析表明，厚壁菌门、变形菌门和子囊菌门是优势菌门。挥发性化合物主要分为酯类、醇类、醛类和萜类；共鉴定出37种差异挥发性化合物，包括24种酯类、5种醛类、3种醇类、3种萜类、1种酸类和1种酮类。此外，Spearman相关性分析表明，[此处原文缺失相关内容]与关键风味物质表现出显著相关性。本研究可为优化泡椒发酵工艺和提高产品风味品质提供参考。
