Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process

Zi Ye; Zhixun Shang; Shiyao Zhang; Meiqi Li; Xuetin Zhang; Hongbing Ren; Xiaosong Hu; Junjie Yi

doi:10.1016/j.foodres.2022.110952

Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process

Food Res Int. 2022 Mar:153:110952. doi: 10.1016/j.foodres.2022.110952. Epub 2022 Jan 12.

Authors

Zi Ye¹, Zhixun Shang¹, Shiyao Zhang¹, Meiqi Li¹, Xuetin Zhang², Hongbing Ren³, Xiaosong Hu⁴, Junjie Yi⁵

Affiliations

¹ Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
² Wenshan Academy of Agricultural Sciences, Wenshan 663000, China.
³ Yunnan Hongbin Green Food Group Co. LTD, Yuxi 652600, China. Electronic address: hblssp@hblssp.cn.
⁴ Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: huxiaos@263.net.
⁵ Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China. Electronic address: junjieyi@kust.edu.cn.

PMID: 35227474
DOI: 10.1016/j.foodres.2022.110952

Abstract

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).

Keywords: Correlation analysis; Flavor; Lactobacillus; Microbial diversity; Natural fermentation; Pickled Chili pepper.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Capsicum* / chemistry
China
Fermentation
Microbiota*
Taste