Impact of pepper varieties on microbial succession and correlation with physicochemical properties and volatile compounds during pickled pepper fermentation

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102551

Qi Huang , Cen Li , Yongjun Wu , Shuoqiu Tong , Lincheng Zhang , Jing Jin , Qiyan Zhu , Yan Yan

{"title":"Impact of pepper varieties on microbial succession and correlation with physicochemical properties and volatile compounds during pickled pepper fermentation","authors":"Qi Huang , Cen Li , Yongjun Wu , Shuoqiu Tong , Lincheng Zhang , Jing Jin , Qiyan Zhu , Yan Yan","doi":"10.1016/j.fochx.2025.102551","DOIUrl":null,"url":null,"abstract":"<div><div>This study investigates the microbial succession dynamics and volatile compound formation during pickled pepper fermentation using two pepper varieties. Between Xiaomola (XML) and Zhuzijiao (ZZJ) fermentation process, salinity reduction from 9 % to 4.12 %, pH stabilization at 3.3 after 66 days. As the fermentation proceeds, XML exhibited 55.70 % shared bacterial Operational Taxonomic Units, 2.4-fold higher than ZZJ, with fungal communities shifting to Starmerella and Candida, whereas ZZJ transitioned to 93.42 % Wickerhamomyces dominance. Ethyl acetate, linalool, isoamyl acetate, ethyl hexanoate, acetic acid, and 2-methyl-1-propanol were potential as markers for tracking the fermentation processes. Lactobacillus, Enterobacter, Starmerella, Debaryomyces, and Wickerhamomyces are key in regulating the flavor quality of pickled peppers. These findings propose strategies to standardize flavor profiles through microbial and volatile compound markers monitoring, offering actionable insights to optimize industrial fermentation processes and enhance product consistency in pickled pepper production using different pepper varieties.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102551"},"PeriodicalIF":6.5000,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590157525003980","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

This study investigates the microbial succession dynamics and volatile compound formation during pickled pepper fermentation using two pepper varieties. Between Xiaomola (XML) and Zhuzijiao (ZZJ) fermentation process, salinity reduction from 9 % to 4.12 %, pH stabilization at 3.3 after 66 days. As the fermentation proceeds, XML exhibited 55.70 % shared bacterial Operational Taxonomic Units, 2.4-fold higher than ZZJ, with fungal communities shifting to Starmerella and Candida, whereas ZZJ transitioned to 93.42 % Wickerhamomyces dominance. Ethyl acetate, linalool, isoamyl acetate, ethyl hexanoate, acetic acid, and 2-methyl-1-propanol were potential as markers for tracking the fermentation processes. Lactobacillus, Enterobacter, Starmerella, Debaryomyces, and Wickerhamomyces are key in regulating the flavor quality of pickled peppers. These findings propose strategies to standardize flavor profiles through microbial and volatile compound markers monitoring, offering actionable insights to optimize industrial fermentation processes and enhance product consistency in pickled pepper production using different pepper varieties.

查看原文本刊更多论文

辣椒品种对酸洗发酵过程中微生物演替的影响及其与理化性质和挥发性成分的关系

以两个辣椒品种为研究对象，研究了酸洗辣椒发酵过程中微生物演替动态和挥发性化合物的形成。在小莫拉（XML）和竹子椒（ZZJ）发酵过程中，66天后盐度从9%降低到4.12%，pH稳定在3.3。随着发酵的进行，XML共有55.70%的细菌操作分类单位，是ZZJ的2.4倍，真菌群落向Starmerella和Candida转移，而ZZJ则向93.42%的Wickerhamomyces过渡。乙酸乙酯、芳樟醇、乙酸异戊酯、己酸乙酯、乙酸和2-甲基-1-丙醇是跟踪发酵过程的潜在标记物。乳酸杆菌、肠杆菌、Starmerella、Debaryomyces和wickerhamomomyces是调节腌制辣椒风味品质的关键。这些发现提出了通过微生物和挥发性化合物标记物监测来标准化风味特征的策略，为优化工业发酵工艺和提高不同辣椒品种腌制辣椒生产的产品一致性提供了可行的见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.